Pasta with creamy bell peppers

Ingredients for 2 servings:

• 180 g pasta (penne or farfalle)
• 2 bell peppers, yellow and red
• 1 tomato(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika powder
• salt and pepper
• some chili powder
• 50 ml sweet cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, quick and vegetarian

Wash, quarter, trim, and slice the bell peppers. Peel the tomato and roughly chop it, then peel the onion and garlic. Finely dice the garlic and slice the onion lengthwise into strips. Heat the oil and sauté the onion and garlic for about 5 minutes. They should remain light in color. Add the bell pepper, tomato, and tomato paste, season, and cook over low heat for about 15 minutes until slightly tender. The vegetables should still have a bite. I don’t add any more liquid; they should cook in their own juices. Finally, add the cream, bring to a boil briefly, and season to taste. Meanwhile, cook the pasta according to the package instructions. Serve the pasta with the bell peppers.