A delightful pasta dish with a creamy and spicy sauce, loaded with fresh vegetables for a wholesome meal.
Cook the pasta in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a large saucepan over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from browning too much.
Add the garlic and carrot to the pan and cook for another 5 minutes.
Cut the carrot into thin slices for even cooking.
Stir in the zucchini and bell pepper, cooking until they soften.
Cut the vegetables into similar-sized pieces for uniform cooking.
Season with black pepper and dried oregano, stirring to combine.
Taste and adjust the seasoning as needed.
Add the cooked pasta to the pan and mix well with the vegetables.
Toss the pasta gently to avoid breaking it.
Pour in the cream and sambal oelek, stirring to coat the pasta evenly.
Ensure the cream is warmed slightly to prevent curdling.
Serve the pasta topped with grated parmesan cheese.
Add a sprinkle of fresh herbs like parsley for extra flavor.
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