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🍝 Pasta with Tomato-Vegetable Sauce

355 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• carrots 2 pc.
• red bell pepper 1 pc.
• zucchini 1 pc.
• oil 2 tbsp
• passata tomatoes 400 g
• water 100 ml
• dried Herbs of Provence 1 tsp
• salt pinch
• ground black pepper pinch
• fusilli 500 g
• fresh basil 10 g

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the vegetables thoroughly.
4. 4. Cut the bell pepper in half and remove the core and seeds.
5. 5. Peel the carrot.
6. 6. Cut the bell pepper and carrot into small cubes.
7. 7. Heat the oil in a pot over high heat.
8. 8. Sauté the onions and garlic for about 1 minute.
9. 9. Add the chopped vegetables to the pot.
10. 10. Cook the vegetables for another 4 minutes.
11. 11. Deglaze the vegetables with puréed tomatoes.
12. 12. Add some water.
13. 13. Season the sauce with Herbs de Provence, salt, and pepper.
14. 14. Simmer the sauce over medium heat for 10 to 15 minutes.
15. 15. Bring about 5 liters of salted water to a boil in a large pot.
16. 16. Cook the pasta in the boiling water for 5 to 7 minutes until al dente.
17. 17. Drain the pasta in a colander.
18. 18. Let the pasta drain well.
19. 19. Wash the basil.
20. 20. Shake the basil dry.
21. 21. Pluck the basil leaves from the stems.
22. 22. Blend the tomato sauce with the vegetables until smooth.
23. 23. Taste the sauce and adjust seasoning if needed.
24. 24. Plate the pasta.
25. 25. Pour the tomato-vegetable sauce over the pasta.
26. 26. Garnish the dish with the basil leaves.

Nutrition per serving

• kcal: 355
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 58 g