Cook the spaghetti in a little oil and salt for about 8 minutes until al dente.

Peel and finely dice the onion and clove of garlic. Then fry lightly in olive oil, then remove from the pan. Now peel and fry the carrots. Cut the peppers into small pieces and add them; do the same with the tomatoes and olives. Now deglaze the pan with the vegetable stock and Cremefine and refine with the ingredients mentioned above. If desired, add a sauce thickener for the creaminess and let it boil briefly.