Spaghetti – peppers – carbonara

Ingredients for 2 servings:

• 1 vegetable onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, approx. 5 cm
• 2 bell peppers, red
• 1 tsp olive oil
• 50 g bacon, lean, diced
• 200 ml vegetable stock
• 6 tbsp Ajvar , alternatively tomato paste
• 2 tbsp sour cream
• 1 tbsp Dill, chopped
• 500 g spaghetti (wholemeal spaghetti), cooked
• salt and pepper
• Tabasco

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, peel the onion, garlic, and ginger. Trim the bell pepper. Dice everything. Heat the oil in a non-stick pan and fry the bacon, diced onion, garlic, and ginger. Add the diced bell pepper and fry for about 3 minutes. Deglaze with vegetable stock and season with salt, pepper, and Tabasco. Reduce the heat and simmer for about 10 minutes. Stir in the ajvar and sour cream, add the dill, and season to taste. Then fold in the cooked spaghetti and heat for about 3 minutes. Plate and serve. Tip: It tastes especially delicious if grated Parmesan cheese is sprinkled over the spaghetti.