One-pot pasta

Sometimes you just want to cook something simple and easy, this is one of those recipes.

1 Red onion
1 Zucchini 
1 Aubergine
1 Red pepper 
1 pack of Chickpeas
400 gram Tomato sauce (this one has basil flavor)
250 gram cooking cream 
Pasta
(And 2 garlic cloves, 1 teaspoon cumin, 1 cube of vegetable stock, salt and pepper.)

Start by chopping the vegetables before putting my onion in a large saucepan (I prefer my cast iron pot) together with a table spoon of oil. Once the onion is browned, I add the rest of the vegetables, 2 pressed garlic cloves and the chickpeas.

I then add my tomato sauce and the same amount of water before adding the pasta into the pot. (If the amount of liquid doesn’t cover the pasta I fill it ups with some more as in the second picture.) After this I season the pot with the vegetable stock, 1 teaspoon of cumin, salt and pepper and taste, add the cooking cream and let it simmer with lid on. Taste and season more if needed.

When I do this I always dubble the time cooking time of the pasta because it cookes slower in the pot.