Heya everybody...
 Ghosty writing and today I have another nommy dish that utilizes summer squash (as they are in season right now).
They are usually used young, so they can be eaten with the skin. If they get older, you should peel them, as the skin gets kinda thick and hard.
For this recipe I used a crookneck squash, but you can replace it with any other kind of summer squash you have.
Zucchini work as well, as they are part of the summer squash family as well.
All right, let's get this party started...

ingredients:
- 1 Crookneck squash (or any other summer squash)
- 1 red bell pepper
- 1/2 - 1 onion
- 1-2 garlic cloves
- 1 big carrot
- 1 big celery stick
- 1 green onion
- 2-3 chestnut mushrooms
- fresh Mediterranean herbs (basil, oregano, rosemary twig, thyme twigs, sage)
- 2-3 dried tomatoes
~ 500ml Passata
~200ml cream or Cremefine (less fat)
- 1 Tbsp tomato paste
- salt, pepper, spices to your taste (I used Ingo Holland "Roman spice", "Tuscan pasta spice" and "Mallorquin herb garden"
- olive oil
- freshly shaved Parmesan
(Optional: A dash of red wine or vegetable broth for deglacing)

Preparation:
Peel carrot, onion, garlic and green onion. Wash bell pepper, celery stick and herbs and remove the fibres of the celery. Wipe the mushrooms with a paper towel. Either peel the squash or (if it's young enough) just wash it.
Chop onion and garlic and cut celery, carrot and part of the bell pepper very finely. Take the other part of the pepper, crockneck squash and dried tomato and cut into cubes, then spring onion and mushrooms into thick slices.
Heat up a healthy dash of olive oil in a large pan. Place sage, rosemary- and thyme twigs directly into the oil.
Prepare a nice Soffritto by carefully roasting onion, celery, pepper and garlic (make sure not to burn the garlic, burnt garlic is horrible). This will be the base of our sauce.
Add the tomato paste, continue to roast, then deglace with a dash of red wine, vegetable broth or water.
Pour in the Passata, add the remaining vegetables (without the mushrooms) and let it simmer until the vegetables are done, but still have a little al dente bite. Now add the chestnut mushrooms.
Season to your taste with salt, pepper and spices, add the cream or Cremefine and let it heat up while stirring (if you used cream, don't let it cook again).
If your sauce gets too thick, you can add a little noodle water later.
Directly before serving add a handful of chopped, fresh herbs and mix them in carefully. Remove the cooked out herbs from earlier.

Cook your pasta al dente in plenty of salted water, then only drain them.
Dress the pasta on a soup plate, mix with the sauce and finish with some roughly cut basil and freshly shaved Parmigiano.
Enjoy your meal!