John Myers
Contents
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Ingredients
For the pasta:
- 400 g Farfalle or other pasta
- Salt
For the sauce:
- 2 middle Red onions
- 2 middle Garlic cloves
- 1 size Zucchini
- 3 Mini peppers, 2x yellow, 1x red
- 2 tbsp Garlic oil
- 2 tbsp Paprika pulp, tube
- 100 g Cream
- 100 ml Vegetable broth hot
- 200 g Crème fraîche reduced fat
- 1 shot White balsamic vinegar
- 1 Handful Fresh basil leaves
- 15 Date cherry tomatoes
For seasoning:
- 1 pinch Sugar
- Seasoned Salt
- 0,5 tsp Cayenne pepper
- 1 tsp Italian spice mix
- 0,5 tsp Sweet paprika powder
For gratinating
- 200 g *Gorgonzola
Instructions
- Cook the pasta in salted boiling water according to the instructions on the package. In the meantime, peel off the onions and the cloves of garlic, dice the onions and finely chop the garlic. Wash and clean the zucchini and peppers. Quarter the zucchini and cut into slices. Divide the peppers into short, thin strips. Wash the cherry tomatoes and cut in half. Rinse and drain the basil, put a few leaves aside for garnish, cut the rest into strips.
- Preheat the oven to 200 degrees (top and bottom heat). Heat the garlic oil in a pan. Fry the onions, garlic, zucchini and peppers for about 5-7 minutes. Then stir in the paprika pulp and briefly toast.
- Deglaze the pan with the cream and vegetable stock. Stir in the crème fraîche and balsamic vinegar, bring to the boil. Season with sugar, a little herbal salt, cayenne pepper, the Italian spice mixture and paprika powder. Simmer over medium heat for about 5 minutes.
- Drain and drain the cooked pasta. Mash the gorgonzola with a fork. Put the cherry tomatoes and basil in the pan and let them steep for a moment. Adjust the sauce again with the spices.
- Put the pasta in a large baking dish, spread the sauce over it and mix with the pasta. Sprinkle with the mashed gorgonzola. Bake in the oven on the middle rack for 15-20 minutes until the cheese has run. Garnish with the remaining basil leaves and serve. A fresh green salad goes well with it, we had lamb's lettuce with a sweet and sour vinaigrette. Bon appetit and have fun trying it out 🙂
- * Tip: If you don't like Gorgonzola, you can use crumbled feta cheese as an alternative, tastes just as good :-))). Then prepare in the oven as described in the recipe.
Nutrition
Serving: 100gCalories: 298kcalCarbohydrates: 4.9gProtein: 2.5gFat: 30.3g
