Lenten Pasta with Tomato Sauce and Vegetables

1. 1

   Cook the pasta in salted water according to the instructions on the package.

2. 2

   Grill the eggplant and zucchini on a grill pan (optionally with a little olive oil) for 3-3 minutes on each side.

   6 min

3. 3

   Peel the tomatoes and chop them.

   10 min

4. 4

   In a pan, sauté the chopped tomatoes, add diced onion, grated carrot, basil, savory, salt and pepper.

5. 5

   Simmer the sauce for 3-4 minutes, then strain it through a sieve.

   4 min

6. 6

   Drain the cooked pasta. Put the tomato sauce in a saucepan, bring to a boil and add the cooked pasta. Add the vegetable broth.

7. 7

   Simmer for 3 minutes and add the grilled vegetables.

   3 min

8. 8

   Pour the prepared sauce over the pasta with vegetables and sprinkle with chopped cilantro and basil.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.