Pasta with paprika sauce

Ingredients for 2 servings:

• 200 g chickpea pasta
• 3 large bell peppers, yellow
• 2 cloves garlic
• 4 tbsp olive oil
• 2 tbsp nut butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Chickpea noodles with a paprika and nut sauce – vegan, low-carb, gluten-free

First, wash the bell pepper, halve it, and remove the seeds. Then place the halves, inside out, on a baking sheet and place it in the oven. Grill it in the oven until the skin turns black. Meanwhile, cook the pasta according to the package instructions. Remove the bell pepper halves from the oven, let them cool under a damp kitchen towel, and peel them. Chop the bell peppers into small pieces, add them to a bowl with the remaining ingredients, and puree. Season to taste, toss with the warm pasta, and serve. Tips: If you like, you can refine this sauce with chili and parsley. If you don’t have an oven, you can also roast the bell peppers in a pan. You can also use nuts. Roast them in a pan and puree them. Health tips: If you use pasta made from pulses, the recipe is gluten-free and low-carb. The combination provides plenty of potassium, calcium, magnesium, B vitamins, fiber, and much more.