Pepper Pasta


For 2 servings
  • 1 onion
  • 1 small clove of garlic
  • 2 tablespoons oil
  • 4 tablespoons of mild ajvar, (paprika paste, glass)
  • 200 ml vegetable broth
  • salt
  • 1 pinch of sugar
  • 200 g penne
  • 2 tbsp smoked almonds, (alternatively almond kernels natural)
  • 4 stalks of flat-leaf parsley



Working time: 20 min.

nutritional value

Per serving 597 kcal
Carbohydrates: 79 g
Protein: 16 g
Fat: 20 g


  • Simple
  • Bring a large pot of water to the boil. Finely dice 1 onion and 1 small clove of garlic and sauté in a pan with 2 tablespoons of oil until translucent. Add 4 tablespoons of mild ajvar (paprika paste, glass) and 200 ml of vegetable broth, heat and season with salt and a pinch of sugar. Keep warm on mild heat.
  • Salt boiling water, cook 200 g penne bite-proof in accordance with the package instructions.
  • Roughly chop 2 tablespoons of smoked almonds (alternatively natural almond kernels) and the leaves of 4 stalks of flat-leaf parsley.
  • Drain the pasta and add it to the sauce until dripping wet. Mix in and let stand for 5 minutes. Serve sprinkled with almonds and parsley.
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