John Myers
Ingredients for 2 servings:
- 250 g pasta of your choice
- ½ bag of vegetable mix (Mexican vegetables), frozen, approx. 375 g
- 4 tbsp tomato paste
- 100 ml cream
- 150 ml water
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- n. B. garlic
- 100 g grated cheese of your choice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Cook the pasta according to the package instructions, then drain through a sieve. Meanwhile, sauté the Mexican vegetables in a pan, stir in the tomato paste and roast briefly, then season generously with salt, pepper, paprika, and garlic (Tip: If you like, you can also add cayenne pepper). Add the cream and water. Mix everything well and bring back to a boil. Transfer the pasta and vegetable sauce to a prepared casserole dish, mix well, and sprinkle with cheese. Place in a preheated oven at 200°C (top/bottom heat) for approximately 20-25°C (780°F). Serve immediately.
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