Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 pointed pepper, red
- 100 ml cream
- 100 ml vegetable stock
- 200 g linuine
- 1 tablespoon sunflower oil
- 2 teaspoons salt
- 1 teaspoon pepper, white
- 0.5 ½ lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Boil the pasta in plenty of salted water for 10 minutes.
- Quarter the bell pepper lengthways and remove the seeds and skin. Then cut the peppers into small cubes.
- Sweat the diced paprika in a pan with salt, pepper and oil. Deglaze with cream and vegetable stock and cook until soft. Puree the paprika cream sauce with the lemon juice and stir until creamy.
- Drain the linguine. Arrange and serve on deep plates.
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