Pasta with Vegetable Sauce

Ingredients

• 4 mushrooms
• 0.5 small zucchini
• 150 g broccoli florets
• 8 Cherry tomatoes
• 1 Carrot
• 4 garlic cloves (fresh)
• 0.5 small eggplant
• 1 small yellow bell pepper
• 1 sprig sage
• 1 sprig rosemary
• 1 sprig basil
• 200 ml tomato puree
• 100 ml Vegetable broth
• 2 tbsp olive oil
• 400 g rigatoni
• 30 g parmesan (grated)

Instructions

1. 1.

   Peel the carrot and cut into sticks. Wash the eggplant, slice thinly. Wash the zucchini, cut into half-moons. Place zucchini, carrot, lightly crushed garlic cloves, and eggplant on a parchment-lined baking sheet and bake in a preheated oven at 200°C for about 15-20 minutes.

2. 2.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente.

3. 3.

   In a pan heat the olive oil and sauté a few herbs. Remove the herbs from the oil, then brown the mushrooms. Deglaze with tomato puree and broth, bring to a boil, then add the roasted tomatoes, broccoli, and other vegetables from the oven. Season with salt and pepper. Drain the pasta, mix into the sauce, sprinkle with parmesan, and garnish with herbs before serving.