Vegetarian sauce with noodles

Ingredients for 4 servings:

• 3 carrots
• 3 spring onions
• 1 bell pepper(s), yellow
• 1 small fennel
• 1 garlic clove(s)
• 120 g mozzarella, grated
• 2 slices of cheese, e.g. Tilsiter
• 200 ml cream
• 300 ml tomatoes, pureed
• 150 ml milk
• 15 small cocktail tomatoes
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash or peel the vegetables. Slice the carrots and spring onions, dice the bell pepper and fennel. Sauté the vegetables in a pot. Meanwhile, boil the pasta water and add salt. Pour in the cream, tomatoes, and milk over the vegetables and simmer. Add the mozzarella to the boiling sauce. If the mozzarella is chunky, cut it into small cubes and add it to the sauce little by little. Then add the sliced ​​cheese and let it melt. Press the garlic clove into the sauce and add the cherry tomatoes whole. Season everything with salt, pepper, and paprika to taste. Mix the flour with the milk and use it to thicken the sauce a little. Drain the pasta and serve with the sauce. Tip: If there’s not enough sauce, simply add a little more milk. This goes very well with shell-on shrimp. I prepare it like this: Wash the shrimp, pat dry, and season with salt, pepper, and lemon juice. Then fry on each side for about 1 – 2 minutes in a hot pan with butter and serve with the finished sauce.