Vegan one-pot pasta

Ingredients for 4 servings:

• 300g pasta
• 1 can of tomatoes
• 1 eggplant(s)
• 1 zucchini
• 1 carrot(s)
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• some parsley
• salt and pepper
• Spice(s) to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

A slightly modified one-pot dish, but still quick and easy! And healthy, too.

Here’s a really easy-to-prepare vegan dish. Since I sauté the vegetables separately and add them back in at the end, it’s not strictly speaking a one-pot dish. But ultimately, only one pan is used, which saves a lot of washing up. Have fun! Heat a large pan or wok and sauté the onions and garlic in olive oil. Add the chopped eggplant, zucchini, and carrot and fry until the desired consistency is reached, adding a little water or stock if necessary. (Alternatively, you can also use other vegetables, of course). Transfer the vegetables from the pan to a plate and set aside. Fill the still-hot pan with the pasta, tomatoes, seasonings to taste, and 2 glasses of water. Now simmer until the pasta is tender enough for the bite you want. Return the vegetables to the pan and stir in. Season to taste, serve, and garnish with parsley.