Pasta with lemon mascarpone sauce

Ingredients for 2 servings:

• 300g pasta
• 2 bell peppers, red
• 2 lemon(s), zest and juice
• 2 garlic cloves
• 1 onion(s), red
• 250 g mascarpone
• 250 ml vegetable stock
• 2 tbsp, leveled cornstarch
• some oil
• some salt and pepper
• 1 tbsp sugar, if needed

Instructions

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

Wash the bell peppers and remove the seeds. Cut into slightly larger cubes. Dice the red onion into small cubes. Dice or press the garlic cloves into small cubes. Mix the vegetable stock in a measuring jug. Heat a little oil in a pan and fry the bell peppers until they begin to change color slightly. Set the fried bell peppers aside in a bowl. Fry the onion and garlic, then transfer them to the bowl. Cook the pasta according to the package instructions. Wash the lemons and zest them. Squeeze both lemons and mix the juice with the vegetable stock. Add to the pan. Add the mascarpone and mix well. Add the bell peppers, onion, and garlic and simmer for a good 2 minutes. Then add the lemon zest. Mix the cornstarch with water to thicken the sauce. Add the drained pasta and serve.