Summary

Ingredients

• 500 g ribbon noodles
• water
• 2 carrot (s)
• 1 red pepper (s)
• 3 shallot (s)
• some oil
• 250 g peanut butter, crunchy
• 200 g crème fraîche
• some Milk
• 200 g sheep cheese
• 1 bunch parsley, smooth
• sugar
• salt and pepper
• Paprika powder
• nutmeg

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Instructions

1. Cook the pasta according to the instructions on the packet. Finely dice the carrots, bell peppers and shallots.
2. Heat some oil in a pan and add the carrots first, then the shallots and finally the peppers. Mix the peanut butter with the crème fraîche and some milk and then add to the vegetables in the pan. Always stir well. Crumble 2/3 of the sheep`s cheese into the pan by hand and keep stirring. Season to taste with sugar, salt, pepper, paprika and nutmeg.
3. When the pasta is al dente, drain the water and add the peanut and vegetable mixture to the pasta in the saucepan. Mix well. Serve on plates with the rest of the sheep`s cheese and plenty of coarsely chopped parsley.
4. Also tastes cold as a pasta salad, e.g., in the office the next day.