Summary

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

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Instructions

1. Boil the pasta in plenty of salted water for 10 minutes.
2. Quarter the bell pepper lengthways and remove the seeds and skin. Then cut the peppers into small cubes.
3. 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.
4. Drain the linguine. Arrange and serve on deep plates.