Noodles in paprika-cashew sauce

Ingredients for 4 servings:

• 500g spaghetti
• 4 large bell peppers, red
• 2 m.-sized onion(s)
• 4 cloves garlic
• 80 g cashew nuts
• 260 ml milk
• 35 g dried tomatoes
• 1 half lemon(s)
• 60 g mozzarella, grated
• ½ pot of basil
• 3 tbsp olive oil
• e.g. chili flakes
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian, easy, quick

First, soak the cashews and sun-dried tomatoes in hot water. Meanwhile, third and deseed the bell peppers, peel and quarter the onions, and peel the garlic, then place everything on a baking tray. Drizzle with olive oil and place in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. This is when everything will soften and take on some color. After the time in the oven, remove the tray and place the vegetables in a blender (if you don’t have a blender, you can also use a large measuring jug and an immersion blender). Drain the cashews and tomatoes and add both to the vegetables. Blend until slightly liquid. Then add the remaining ingredients except for the basil, squeeze in half a lemon, pour in the milk, add the mozzarella, and season with salt, pepper, and chili flakes. Continue blending, and in the meantime, cook the pasta until al dente. Since you’ll still need a ladleful of pasta water, adjust the amount so that it can be added to the sauce before draining the pasta. Transfer the sauce to a large pan and heat again. Add the chopped basil leaves. When the pasta is done, add a ladleful of pasta water to the sauce. Finally, add the drained pasta to the sauce, mix everything together, and serve.