Pasta dishes are just always delicious!
Peel the onion and garlic. Cut the onion into small cubes. Press the garlic through a garlic press or chop it finely. Grate the cheese on a household grater. Clean, wash and cut the broccoli into roses. Peel the broccoli stems with a kitchen knife and cut them into strips, then into cubes. Peels and washes the carrots. Cut them into rough cubes.
Boil a quarter of a liter of water with clear soup. Add the carrot cubes, broccoli cubes and florets. Cook everything together with the lid closed for about 8 minutes. Now boil 2-3 liters of water with 1-2 tsp of salt in a large saucepan. Shove the hominy into a sieve, rinse it under cold water and let it drain well. Clean and wash the mushrooms and cut them into halves or quarters. 3.
Put the pasta into the boiling salted water and cook it for 10 minutes. Put the broccoli vegetables into a sieve, catching the vegetable water. Measure 100 ml of vegetable water. Heat oil in a frying pan and sauté onion and garlic. Add the mushrooms and fry until golden brown. 4.
Stir in paradeis pulp and strained paradeis. Pour in the vegetable water and bring to the boil while stirring. Add all the vegetables to the sauce and let it simmer for about 2 minutes. Season with salt, pepper and sugar. Pour the pasta into a sieve and let it drain well. Distribute them with the vegetable sauce on telle
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