Summary

Ingredients

• 400 g spahetti
• 3 bell peppers, red, yellow, green
• 1 medium zucchini
• 1 onion (s)
• salt and pepper
• Chilli powder
• 200 ml whipped cream (cream)
• 200 g cream cheese (brunch paprika peppers)
• 200 ml water
• 1 tablespoon, heaped tomato paste
• Clarified butter

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Instructions

1. Cook the spaghetti in plenty of salted water.
2. Cut the bell pepper and zucchini into small pieces, chop the onion.
3. Heat the clarified butter, lightly roast the onion, add the vegetables and roast them for about 5 minutes, stir frequently, then add the water and tomato paste and simmer until the liquid has boiled off. Stir in the cream and brunch, simmer briefly, remove from the plate and season with the spices.
4. Drain the pasta, drain well, then mix into the sauce - serve.