Slice 1 onion.

Chop 3 garlic cloves.

Cut 1 red bell pepper (paprika) into strips.

Halve 12 cherry tomatoes.

Clean 100g oyster mushrooms.

Rinse a handful of spinach thoroughly.

Boil 300g penne pasta in salted water until al dente, following the package instructions.

Reserve 1 glass of pasta water before draining the rest.

Heat 1 tbsp olive oil in a large pan over medium heat.

Add the sliced onion and cook until translucent.

Add the chopped garlic and cook for 1 min until fragrant.

Add the bell pepper strips, mushrooms, and cherry tomatoes.

Season with salt and black pepper to taste.

Cook until the vegetables have softened.

Stir in the spinach and allow it to wilt.

Gently stir 100g sardines (canned, in oil, drained) into the vegetable mixture, being careful not to break them too much.

Add 150g crème fraîche and some of the reserved pasta water to form a creamy sauce.

Stir in 50g parmesan cheese until everything is well combined and creamy.

Add the cooked penne to the pan and toss everything together.

Adjust the seasoning with additional salt and black pepper if needed.

Serve the pasta hot, with an extra sprinkle of parmesan cheese on top if desired.