In saucepan add water and let it boil. Once the water boils, add the pasta (Penne), a tablespoon of oil and some salt.
Boil for 10 minutes (or as necessary based on the type of pasta and your preferences). Remove the pasta from the saucepan with a strainer or a skimmer and keep it in a plate.
Clean and peel the carrot and the courgette. Remove the stem and seeds from the bell pepper and clean it. Chop these vegetables in fine pieces.
If you use canned mushrooms wash the thoroughly. If you prefer fresh mushrooms, clean and chop them in pieces.
In a nonstick pan add the olive oil and the mushrooms and Sprinkle with black pepper and sea salt. Sauté the mushrooms for 5 minutes. Add the chopped courgette, some salt and oregano.
Add the chopped carrot and bell pepper and sauté until the mushrooms get a gold colour and the vegetables are cooked (5-8 minutes).
Then add the tomato purée and let it boil. If necessary add some olive oil and extra water so that the sauce does not lose its juice. Cook for about 10 minutes in strong fire. As soon as you finish, add the yellow cheese (pieces of slices or grated). Your sauce is ready!
In a plate add the pasta, optionally black pepper (if you want is more spicy) and add the sauce. The yellow cheese should have melt. You can now serve, or...
You may wish to add some grated feta cheese on top of the sauce. Bon appétit!
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