Creamy Veggie Pasta

Eat spaghetti to forget your regretti is a real mood. And so this pasta sauce was created!

Ingredients (3-4 Portions):

• 2 Aubergines

• 1 Zucchini

• 2 Onions

• 2 cloves of Garlic

• 1 tsp Smoked Paprika

• 1/2 tsp ground Cumin seeds

• 1/2 tsp ground Coriander seeds

• 1/2 tsp ground Black Pepper

• 1 dried Pepperoncini (spicy!)

• 1 tsp Oregano

• Pinch of Salt

• 600g pure Tomato Sauce

• 1 package Feta Cheese (alternative: Ricotta or Robiola)

• 500g Spaghetti

Method:

1. Preheat the oven to 200°C.

2. Wash the aubergines and zucchini. Since the aubergines will take a little longer to bake, place them (whole) in the oven for about 15 minutes and then add the zucchini to bake them together for another 30 minutes.

3. Meanwhile, dice the onion and chop up the garlic.

4. Mix all the spices together.

5. Cook the spaghetti as instructed on the packaging.

6. Remove the aubergines and zucchini from the oven and dice them into approximately 1cm by 1cm cubes.

7. Heat some oil in a pan and add the onion, garlic and spices. Sauté until the spices have mixed well with the onion, then add the aubergines and zucchini and continue to roast for another 5 minutes on medium heat.

8. Deglaze with the tomato sauce and stir in the feta (ricotta or robiola) until it has melted into the sauce. Enjoy the creamy spaghetti dish :D