Creamy bell pepper pasta with almonds

Step 1/3

• 2 shallots
• 3 bell peppers
• 1 clove garlic
• 2 tbsp olive oil
• salt
• pepper

• knife
• oven
• baking dish

Preheat the oven to 180°C convection. Peel the shallots. Wash the peppers, cut in half lengthwise and deseed. Cut off the top part of the garlic and place all three ingredients in an oven dish. Add the olive oil, salt and pepper to taste, and bake the vegetables in the middle of the oven for about 40 minutes.

Step 2/3

• 350 g whole-wheat spaghetti
• 1 tbsp white balsamic vinegar condimento
• 1 tsp miso paste
• 40 g slivered almonds

• pot
• blender

In the meantime, cook the pasta in plenty of salted water according to the packet instructions until al dente. Place the roasted vegetables in a blender with the vinegar, miso paste, almonds, and 100 ml pasta cooking water and blend until smooth. Drain the pasta in a sieve, return to the pan and mix with the paprika cream.

Step 3/3

• 3 tbsp slivered almonds (for garnish)
• 3 tbsp vegetarian parmesan (optional)

Divide the pasta between plates, season with salt and pepper to taste and sprinkle with chopped almonds and Parmesan or a vegan cheese alternative.

Enjoy your meal!