Vegetable noodle pan with fresh vegetables

Ingredients for 4 servings:

• 400 g leek
• 1 bell pepper(s), red
• 400 g mushrooms, fresh
• 2 carrots
• 1 garlic clove(s)
• 400 g tomatoes, chopped
• 100 ml cream
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder, hot
• 1 pinch(s) coriander, optional
• 1 tsp olive oil
• 4 sprigs of parsley
• 1 tomato(s)
• 1 handful of chives
• 400g penne

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

easy to prepare

Prepare the vegetables. Peel the leek and slice into rings. Cut the bell peppers into strips. Clean and slice the mushrooms. Peel and slice the carrots. Peel and slice the garlic. Meanwhile, cook the penne according to the package instructions until al dente and set aside. Place the vegetables and olive oil in a pan and sauté well. Then add the tomatoes. If desired, you can add more tomatoes. Season the vegetables with salt, pepper, and paprika, and optionally add a pinch of coriander. Let the sauce reduce for 1-2 minutes, then stir in the cream. Season the sauce lightly again. Add the penne to the pan, mix well, and cook for about 15 minutes. Then garnish with chopped parsley, chives, and tomato, if desired. The dish is best served in the pan.