Pasta Peperonata

Rating: 5.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Pasta dishes are always a good idea!

Clean, rinse and cut yellow peppers into pieces. Peel, rinse and slice carrots. Peel and finely dice onion and garlic clove.

Heat two tablespoons of oei in a saucepan. Sauté onion and garlic in it. Sauté bell bell pepper and carrots for about 5 minutes. Season with salt, pepper and paprika. Deglaze with vegetable soup and simmer gently for 10-12 min.

In the meantime, cook pasta in boiling salted water for 10 minutes until al dente. Drain and briefly rinse under cold water. Return to pasta pot, drizzle over remaining oil, toss briefly and keep warm.

Clean red bell pepper, rinse and cut into narrow strips.

Heat remaining oei in a frying pan. Steam red bell pepper strips in it for 2-3 minutes until soft. Fold into the noodles. Blend peppers and carrots in clear soup with hand blender. Add cornstarch mixed in water and stir repeatedly to bring to a boil.

Pluck cilantro leaves from stems and chop, except for a small bit for garnish. Stir the coriander into the sauce. Season again and serve with the noodles on plates. Finely grate the cheese and sprinkle on top. Garnish with cilantro and serve on the spot.

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