Linguine with peppers and coconut milk

Ingredients for 1 servings:

• 100 g linguine or bavette
• 1 bell pepper(s), red
• 100 ml coconut milk
• ½ m.-sized onion(s)
• some salt and pepper
• some cayenne pepper
• 1 spring onion(s)
• Fat for frying, possibly coconut oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

simple, quick, vegan

Wash the bell pepper, halve it, and remove the stem and seeds. Then cut both halves into bite-sized strips. Halve the onion and dice it not too finely. Cook the pasta in salted water until al dente. At the same time, fry the bell pepper and the diced half onion in hot fat for 3-5 minutes. If you prefer purely plant-based ingredients, coconut oil is a good option. Then add the coconut milk, salt, pepper, and cayenne pepper and let it simmer while the pasta finishes cooking. Once the pasta is cooked, transfer it to a deep plate and top with the bell pepper and coconut milk. Finally, slice a spring onion into thin rings and scatter it over the dish as a topping.