Pappardelle with vegetable sauce and goat's cheese

Name: pappardelle with vegetable sauce and goat's cheese
Cook time: 14 min
Total time: 14 min
Yield: 4
Ingredients: 1 onion; 2 toe garlic; 295 g grilled red pepper; 400 g Italian mushroom stir fry mix; 500 g fresh pappardelle; 400 ml peeled canned tomatoes; 120 g black olives in slices; 15 g fresh parsley; 150 g goat cheese

Pasta with grilled peppers, onion, garlic, mushrooms, peeled tomatoes, olives, parsley and goat's cheese

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion and finely chop the garlic. Heat 3 tbsp oil from the pot of grilled peppers in a frying pan and fry the onion and garlic 1 min.
Add the stir-fry mix, pepper and salt and cook for 6 minutes on medium heat.
Cook the pasta al dente according to the instructions on the package.
Meanwhile, remove the frying pan from the heat, add the grilled peppers with oil and the peeled tomatoes and puree with the hand blender into a sauce.
Slice the parsley. Put the pan back and heat for 4 minutes on low heat. Mix the olives and ¾ of the parsley.
Drain the pasta and mix through the sauce. Crumble the goat cheese and spread with the rest of the parsley over the pasta.