Spicy vegetarian spaghetti

Ingredients for 3 servings:

• ½ stalk(s) leek
• 1 m.-sized carrot(s)
• 1 onion(s)
• 1 m.-sized potato(s)
• 1 small chili pepper(s), red
• 1 small can of tomato paste or from a tube
• ½ tsp pepper – berries, red
• ½ tsp oregano
• ½ tsp sweet paprika powder
• 1 small can of corn
• pepper
• Salt
• 1 tsp, heaped vegetable stock, dissolved in 200 ml water
• 2 tbsp olive oil
• 300 g spaghetti, approx.
• Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without Parmesan vegan

Vegetables: Dice the leek, carrot, onion, and potato. Finely slice the chili into rings and use the seeds. Heat the olive oil in a pan and briefly fry the onion and chili. Add the carrots and leek and fry briefly. Add the vegetable stock, sweetcorn, and seasonings, as well as the can of tomato paste. Stir well. After 5 minutes, add the diced potatoes, stirring frequently. Simmer on level 5 until most of the liquid has evaporated. Meanwhile, cook the appropriate amount of spaghetti al dente. Serve vegan without Parmesan. Serve vegetarian with grated Parmesan.