One-Pot Creamy Vegetable Pasta

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat olive oil in a large frying pan over medium heat.
2. Finely chop the onion, roughly chop the garlic, cut the red pepper into bite-sized pieces and slice the zucchini into thin half-moons.
3. Add the chopped vegetables to the pan, stirring, and cook until lightly sautéed, about 3 to 4 minutes.
4. Add the white wine, oregano and thyme, raise the heat to high, mix and simmer for 3 minutes until the alcohol has cooked off.
5. Add the grated tomatoes and season with salt and pepper, then simmer for a few minutes until slightly thickened, about 3 minutes.
6. Add the vegetable broth and bring to a boil, then add the penne and stir every 2 to 3 minutes.
7. After 8 to 9 minutes, cover, lower to low-medium heat and simmer for 3 to 4 minutes until the pasta is al dente, then remove from heat and rest a few minutes.
8. Once slightly cooled, stir in the yogurt and black pepper until well mixed, top with grated cheese and parsley, and serve from the pan.

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