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Pasta with baked vegetables

Pasta with baked vegetables

We clean the zucchini and cut it into smaller pieces, wash the mushrooms and slice them. We clean the carrot and make it julienne, we clean and chop the onion, and we peel the tomato and cut it into larger pieces. Heat the oil in a pan, add the onion, carrot and simmer for 2-3 minutes. Put the mushrooms, zucchini, tomato, 1/2 cup of water and let them drop to the right heat. Peel a squash, grate it and squeeze the juice. Add the tomato paste and the dried basil. Taste with salt and pepper, add a little more water and let this sauce boil for 6-7 minutes. At the end, put the peeled and sliced ​​garlic, then pull the pan off the heat.

While the sauce is on the fire, we put boiling water in a saucepan with a little salt, and when it boils we pour the pasta and let it boil for 10-12 minutes. When they are ready, we turn them over in a sieve to drain.

Grease a heat-resistant dish with a little oil, put the pasta, level it, and come over with the vegetable sauce. Put small diced tofu cheese on top and sprinkle with olive oil

Put the dish in the hot oven, at a suitable temperature for 20-25 minutes. Remove them when they are ready, sprinkle with chopped green parsley and serve.

Good appetite!