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Pasta with a paprika vegetable sauce

updated

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Ingredients for 4 servings:

  • 8 bell pepper(s), red
  • 2 onions
  • 800 ml vegetable stock
  • 2 tbsp Ajvar, mild or hot
  • 1 clove(s) garlic
  • salt and pepper
  • some paprika powder
  • n. B. cornstarch for binding
  • 1 tbsp cream cheese or Parmesan
  • 500 g pasta
  • salt water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

tasty and low in calories

Cook the pasta in salted water according to the package instructions. Clean the peppers, remove the skins, and dice them. Peel and dice the onion (we prefer slightly larger cubes or quarters). Place the peppers and onion in a non-stick pot, pour in the broth, and bring to a boil. Add the ajvar and garlic, and season to taste. The peppers should still be a little crunchy, then thicken the sauce slightly. If you like, you can either stir in a spoonful of cream cheese or sprinkle some Parmesan cheese on the plate. Italians say: The sauce waits for the pasta!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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