Tomato Cream Pasta with Vegetables

Ingredients:

• 225 grams fresh pasta
• 30 milliliters olive oil
• 4 cloves of garlic, minced
• 480 milliliters tomato sauce
• 120 milliliters heavy cream
• 120 grams shredded carrots
• Salt and pepper, to taste
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 30 grams grated mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Cook the fresh pasta according to the package instructions. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the tomato sauce and shredded carrots to the pan. Stir well to combine. Season with salt, pepper, dried basil, and dried oregano. Simmer for 5 minutes, until the carrots are tender.
4. Reduce the heat to low and stir in the heavy cream. Cook for an additional 2 minutes, stirring occasionally.
5. Add the cooked pasta to the sauce and toss until the pasta is well coated. Cook for another 2 minutes to allow the flavors to meld together.
6. Remove the pan from heat and sprinkle the grated mozzarella cheese on top. Cover the pan for a minute to let the cheese melt.
7. Serve the Tomato Cream Pasta with Vegetables hot, garnished with fresh basil leaves if desired.

This recipe should work perfectly fine with the ingredients you have, just with the measurements adjusted for metric units. Enjoy your meal! Let me know if there's anything else I can assist you with.