Spaghetti in pepper ajvar sauce

Ingredients for 3 servings:

• 250g spaghetti
• salt water
• 2 large yellow bell peppers, finely chopped
• 1 clove(s) garlic
• 1 medium-sized onion(s), finely chopped
• 1 tsp capers
• 1 anchovy fillet(s)
• 200 ml sour cream (10%)
• 350 ml vegetable stock
• 1 tsp mustard
• 1 tsp horseradish
• 2 tsp mild ajvar
• 2 tbsp chives
• 1 tsp turmeric
• 1 tbsp balsamic vinegar
• some cornstarch
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

low-fat

Cook the spaghetti in salted water until tender. Fry the capers and anchovy fillet in a little oil until the anchovy fillet has dissolved. Then add the finely chopped bell peppers, onion, and garlic and fry. Add a little water to the pan every now and then to loosen the mixture. When the bell peppers and onions are lightly golden, add the mustard, horseradish, balsamic vinegar, and ajvar, stir, and fry (careful not to burn them). Also add a little water every now and then to loosen and combine the spices. Then add the vegetable stock and turmeric and bring everything to a boil. When the bell peppers are cooked but still a little firm, stir some of the liquid and 1 teaspoon of cornstarch into the sour cream. Briefly remove the sauce from the heat, stir in the sour cream, return it to the heat, and bring back to a boil. When the sauce is thick enough, sprinkle the chives over it. Stir in a little pasta cooking water and serve with the spaghetti.