Penne Rigate with feta cheese and nuts

Ingredients for 2 servings:

• 150 g Penne Rigate
• 500 ml vegetable juice
• 100 g onion(s), cut into strips
• 100 g red pepper(s), cut into strips
• 100 ml cream
• 50 g walnut kernels
• 150 g feta cheese, cut into cubes
• some pepper, freshly ground
• some parsley, chopped
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

cooked risotto style

Lightly fry the onion strips in the oil, add the penne, and deglaze with about 200 ml of the vegetable juice. Season everything with freshly ground pepper, reduce slightly, then add a little more of the vegetable juice, stirring occasionally to prevent it from burning. Allow the penne to reduce further, add the remaining vegetable juice, cream, and paprika strips. Simmer everything for about 15-20 minutes until soft, adding a little more cream if desired. In the meantime, break up the walnuts slightly and toast them in a dry pan. When the pasta is ready, stir in the nuts, parsley, and half of the feta cheese and heat through. Serve on plates, scatter the remaining feta cheese over the pasta, and serve.