Vegetarian pasta sauce

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 small eggplant(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 bunch arugula
• 250 g mushrooms
• 3 m.-large tomato(s)
• 1 small bell pepper(s), yellow
• ½ bunch basil
• 1 tbsp tomato paste
• 1 shot of red wine
• 2 tbsp Parmesan
• 2 cups whipped cream
• 500 g ribbon noodles, e.g. chili noodles
• salt and pepper

Instructions

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

Meatless sauce for pasta, rice, etc.

Peel the onion and garlic, finely dice, or press the garlic. Wash the eggplant and dice it. Wash the arugula and basil and roughly chop it. Trim and slice the mushrooms. Wash the tomatoes, remove the stems, and dice them. Trim, wash, and dice the bell peppers. Heat the oil in a large pan, sweat the onion and garlic until translucent, then add the eggplant, stirring well occasionally. Add the mushrooms, arugula, and bell peppers and sauté briefly over medium heat. Add the tomato paste, deglaze with red wine, add the basil, bring to a boil briefly, add the cream, stir in the Parmesan cheese, and season with salt and pepper. Meanwhile, bring salted water to a boil in a sufficiently large pot. Cook the pasta according to the instructions, drain, and mix with the finished sauce. This recipe was a whim, as I needed to use up some leftovers, had no meat, and wasn’t very time-consuming. I made chili noodles – the spiciness goes perfectly with the vegetables. If cream is too heavy for you, you can always use a little milk instead. Feel free to experiment further.