Zero-waste vadas-style vegetable ragout with penne pasta

Cut the cooked vegetables left over from Sunday meat broth or vegetable soup (300 g carrots, 150 g parsley root, 100 g celeriac) into smaller pieces. Peel the onion and finely dice it. Bring a generous amount of salted water to a boil in a large pot for the pasta.

Heat 30 ml sunflower oil in a deep pan over medium heat. Sprinkle in 15 g granulated sugar and gently caramelize until golden in 1-2 minutes. Add the diced onion and cook until translucent in the caramel base for 3-4 minutes.

Add the 400 g dry penne pasta to the rolling boiling salted water and cook until 'al dente' according to the package instructions, in about 10-11 minutes.