250 g tagliatelle
1 bell pepper
1 red onion
2 cloves of garlic
400 g diced tomatoes
125 gr goat cheese
250 gr tomatoes on branch
small splash of olive oil
pepper and salt
1 to 2 teaspoons of provincial herbs
about 200 gr vegetarian vegetable balls
Heat the oven to 200 degrees. Cut all vegetables into pieces and finely chop the garlic. Heat a little olive oil in a pan and fry the onion and bell pepper for 3 minutes. Then add the zucchini and eggplant. Season the vegetables by adding the garlic, pepper, salt and the provincial herbs.
Cook the vegetables for another 8 minutes until they start to soften. Add the diced tomatoes and mix everything well. Let it simmer on low heat for another 5 to 10 minutes. Meanwhile, cook the tagliatelle in a large pan with water. Drain the pasta and divide over an oven dish.
Spoon the vegetable sauce over the tagliatelle and toss through. Divide the vegetable balls over it and crumble the goat cheese over the baking dish. Place the branch with the tomatoes on top and put in the oven for 10 minutes.
Source: Leukerecepten by leukerecepten-nl.
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