Super simple zucchini and mushroom pasta dish with cocktail tomatoes

Ingredients for 4 servings:

• 500 g pasta (e.g. penne)
• salt water
• 500 g mushrooms
• 2 small zucchini
• 200 g cocktail tomatoes
• 2 small garlic cloves
• 200 ml vegetable broth, instant or homemade
• 150 ml cream (soy cream) or cream, possibly lactose-free
• 1 handful of fresh, chopped herbs (e.g. thyme, oregano, basil, sage…)
• salt and pepper
• Paprika powder, hot or sweet
• some olive oil
• possibly cornstarch or sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until al dente, then drain in a colander. Meanwhile, clean and halve the mushrooms, cut the zucchini into slices about 0.5 cm thick, finely chop the garlic, and quarter the tomatoes. Sauté the mushrooms in a little oil in a large pan. Add the zucchini and garlic, sauté briefly, then add the stock. Simmer for about 3 minutes, then reduce the heat to low (or turn it off, depending on how hot the stove is) and stir in the cream. If you prefer a thicker sauce, stir in a little cornstarch or sauce thickener. Add the tomatoes and herbs and the drained pasta to the pan and stir. Season with salt, pepper, and paprika.