Or you could aptly name it "Pasta with a sauce I threw stuff in, that I still had in my kitchen, because I forgot to go shopping" ^.^'

Hey everybody,  Ghosty writing and tonight I have a bit of improvised stuff for you.
Okay, I usually improvise a lot while cooking, but I actually forgot to go shopping, so I had to use whatever I had left in my kitchen.
Although my kitchen is probably not representative, as I almost always have at least some basic ingredients in stock.
So what to make of it? A pasta dish of course ^.^'
Let's cook!

Ingredients:
- 300-400g soup greens (I had about half of a pack left with carrots, celery, parsnip and leek)
- 1/2 Spanish onion or 1 onion
- 1 red bell pepper
- 4-5 chestnut mushrooms
- 1 tbsp tomato paste
- 1 bottle (~750ml) Passata rustica or 1 can chopped tomatoes and 1 can sieved tomatoes (so you can get some tomato chunks in your sauce)
- Mediterranean herbs like thyme, rosemary, basil, preferably fresh, but frozen is fine as well.
- 1-2 bay leaf
- salt, pepper, spices to your taste (I used some Ingo Holland "Mallorquin herb garden" and "Tuscan pasta spice", both are a bit piquant)
- olive oil
- Optional: wine for deglazing
- Optional: Vegetable Fond or broth (or any other, except fish), homecooked or liquid stock in the glas (avoid the powdery stuff, that will only make it salty)
- Parmigiano
- Pasta, whatever you have available. I used Fusili bucati, which can hold a thick sauce very well

Preparation:
Peel and/or clean your soup greens, bell pepper and onions and dice them. Peel garlic and chop finely.
Wipe the mushrooms clean wiht a paper towel and cut into bite sized chunks.
Wash the fresh herbs and carefully tap them dry. Pick a few thyme and rosemary leaves, leave the rest of the sprigs intact. Roughly chop the basil.
Heat up a generous splash of olive oil in large pan or pot and carefully roast the onions and the soup greens. You can put the bay leaf, thyme and rosemary sprigs right in as well.
Add garlic and bell pepper and continue to fry for a couple more minutes.
Put in a tablespoon of tomato paste, mix and roast that as well.
When the Sofrito is done, deglaze with some wine (or broth or water), then let the liquid evaporate almost completely again.
Pour in the Passata rustica and a bit of vegetable broth and let it simmer on low heat until the sauce thickens. Add some more broth or water if it gets too thick.
Cook at least half an hour, more is always better. A slow cooked pasta sauce can cook for hours and it only gets better.
Season to your taste with salt, pepper and spices.
Cook your pasta al dente in plenty of salted water and just drain it.
If you pasta sauce has gotten a little to thick, adjust the texture with a bit of noodle water.
Shortly before the end of the cooking time remove the cooked out herbs and bay leaf, put in the mushrooms and let them heat up.
Before serving, mix in the fresh herbs.
Dress your pasta onto a soup plate, pour some sauce over it and sprinkle with more fresh herbs and freshly shaved Parmigiano cheese.

Please enjoy your meal :)