pasta peperonata

Name: pasta peperonata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 yellow peppers (approx. 200 g each); 150 g Carrots; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/4 l Vegetable broth (instant); 400 g Noodles (e.g. Shipli); 1 (approx. 200 g) red pepper; 1 TEASPOON sauce thickener; 3 Stem(s) Coriander; 75 g Pecorino cheese; 7-10 Tbsp Coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 yellow peppers (approx. 200 g each)
150 g Carrots
1 Onion
1 Garlic clove
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/4 l Vegetable broth (instant)
400 g Noodles (e.g. Shipli)
1 (approx. 200 g) red pepper
1 TEASPOON sauce thickener
3 Stem(s) Coriander
75 g Pecorino cheese
7-10 Tbsp Coriander

Directions

1
Clean, wash and cut the yellow peppers into pieces. Peel, wash and slice carrots. Peel and finely dice onion and garlic. Heat 2 tablespoons of oil in a saucepan and fry the onion and garlic.
2
Add paprika and carrots and steam for about 5 minutes. Season with salt, pepper and paprika. Deglaze with broth and cook for 10-12 minutes at low heat. Meanwhile cook the noodles in boiling salted water for about 10 minutes.
3
Drain and rinse under cold water. Clean and wash the red peppers and cut them into fine strips. Heat the remaining oil in a frying pan and fry the pepper strips for 2-3 minutes. Add to the noodles.
4
Puree the peppers and carrots with the hand blender and bring to the boil again. Bind with sauce thickener. Pluck the coriander leaves from the stalks, chop if necessary and stir into the sauce.
5
Season again and arrange on plates together with the noodles. Grate the cheese finely and sprinkle over it. Serve garnished with coriander if desired.