Pasta with Pepper Vegetable Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 red pepper (s)
- 2 onions)
- 800 ml vegetable stock
- 2 tablespoon ajvar, mild or spicy
- 1 clove garlic
- salt and pepper
- some paprika powder
- Cornstarch for binding
- 1 tablespoon cream cheese or parmesan
- 500 g pasta
- Salt water
Print Recipe
Pin Recipe Instructions
- Prepare the pasta in salted water according to the instructions on the packet. Clean the peppers, remove the skins, cut into cubes. Peel and dice the onion (we like a little coarser dice or quarters).
- Put the peppers and onions in a coated saucepan, pour the broth over them and bring to the boil. Add ajvar and garlic, season with the spices. The peppers should stay a little crunchy, then the sauce should thicken a little. If you like, you can either stir in a spoonful of cream cheese or put some parmesan on the plate.
- Italian motto: The sauce is waiting for the pasta!
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