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