Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 red pepper (s)
- 1 onion (s)
- 3 tablespoon sunflower seeds
- 250 ml vegetable stock, (instant)
- 100 ml whipped cream
- salt
- Tabasco, at will
- pepper
- Pasta (rigatoni)
Print Recipe
Pin Recipe Instructions
- Halve the paprika, clean, core, wash, cut into approx. 1 cm cubes. Peel and finely dice the onion. Roast the pine nuts in hot oil in a saucepan (be careful, this goes very quickly). Add the onion and paprika, sauté for 4-5 minutes. Remove half of the vegetable mixture, deglaze the rest with the stock, simmer for 10 minutes. In the meantime, whip the cream until it is half stiff. Puree the sauce and add the remaining vegetables. Season to taste with salt, pepper and Tabasco. Stir in the cream, briefly bring the sauce to the boil. Mix with hot pasta and serve.
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