Briefly blanch the Swiss chard in hot water and then cut into small pieces. Dice the garlic and paprika and fry briefly in olive oil (not too long, so that the paprika still has a bite). Add the broth and Swiss chard and cook briefly as well. Set aside and let cool. In the meantime, cook the spaghetti al dente.
Put the cooled mass in the mixer and puree briefly (depending on how fine you want the sauce). Then return to the pan, season with salt and pepper and bring to the boil with cream or sour cream to make a creamy sauce. Add parmesan or sheep cheese.
The green of the chard and the red of the peppers look very nice and the sauce is still nice and crunchy with the briefly fried peppers.
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