Paprika noodles

Ingredients for 3 servings:

• 250 g Farfalle, small
• 1 jar of shepherd’s cheese in rapeseed oil with paprika and chili, 375 g
• 1 large onion(s), red, diced
• 2 garlic cloves, finely diced
• 1 bunch of spring onions
• 400 g Roma tomatoes (vine tomatoes), finely diced
• 500 g pointed peppers, diced
• 1 can corn kernels
• salt and pepper
• Paprika powder, sweet
• Sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

hearty and vegetarian

Cook the pasta in salted water, draining 2 minutes before the end of the recommended cooking time. Heat approximately 8 tablespoons of oil from the feta cheese jar and sauté the onion, spring onion, and garlic. Add the tomatoes with their seeds and juice, stirring until creamy. Add the feta cheese cubes. When they begin to melt, stir in the bell pepper pieces. Once the cheese has melted, add the corn and pasta to the pan and cook for at least 3-4 minutes. Season generously with salt, pepper, and paprika. If the paprika has created a slightly bitter aftertaste, add 2 level teaspoons of sugar. Tips: If you like it spicy, add a finely diced fresh chili pepper along with the bell pepper cubes. The corn and bell pepper can be substituted with other vegetables.