Spaghetti with Vegetable Sugo

Peel onion and garlic, chop finely. Zucchini, tomatoes, peppers, mushrooms clean, cut into small pieces. Cut carrots into small cubes.

Fry onion and garlic in olive oil. Once the onion is translucent, add the diced vegetables and simmer over low heat, season with vegetable soup seasoning. Simmer for about 10 minutes, depending on the desired firmness of the vegetables.

Finally, season with pizza seasoning, oregano, marjoram and basil and add a little more salt if needed.

In parallel, cook pasta of choice in salted water until al dente. Strain the pasta and serve with the vegetable sugo.

Preparation Tip:

You can vary the spices depending on availability. Before serving, grate a little cheese over the top. If the sauce becomes too watery, bind the released water with some sauce binder or flour.

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