Farfalle in creamy paprika-tomato sauce with spinach

Name: Farfalle in creamy paprika-tomato sauce with spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 200 g Roasted peppers (or 2 red peppers; see tip); 2 TEASPOONS Coriander seeds; 1/2 TEASPOON Mustard seeds; 1 TABLESPOON Olive oil; 1 TEASPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp salt, pepper; 400 g Noodles (e.g. Farfalle); 150 g young spinach; 125 g Whipped cream; 50 g Cheese

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

The mixture of pickled roasted peppers and tomato makes the creamy sauce for the butterfly noodles especially aromatic.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
200 g Roasted peppers (or 2 red peppers; see tip)
2 TEASPOONS Coriander seeds
1/2 TEASPOON Mustard seeds
1 TABLESPOON Olive oil
1 TEASPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp salt, pepper
400 g Noodles (e.g. Farfalle)
150 g young spinach
125 g Whipped cream
50 g Cheese

Directions

1
Peel onion and garlic and dice them finely. Drain the peppers. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Roast the coriander and mustard seeds in a pot without fat until they start to smell.
2
Heat the oil in the pot. Sauté the onion and garlic until transparent. Steam roasted peppers for about 1 minute. Stir in tomato paste and sweat briefly. Add tomatoes and 1⁄4 l water. Simmer for about 15 minutes, stirring frequently.
3
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Clean and wash the spinach.
4
Remove the paprika and tomato sauce from the heat. Add spices and cream and puree with a hand blender. Season to taste with salt and pepper. Keep warm.
5
Drain the pasta, let it drain and put it back into the pot. Mix with sauce and spinach. Season if necessary. Slice the cheese thinly with a peeler and serve with it.