Pasta with paprika-almond sauce and grilled vegetables

Name: pasta with paprika-almond sauce and grilled vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 55 g almond shavings tray; 2 yellow onion; 2 Red pepper; 2 leeks; 2 el traditional olive oil; 500 g half to half chopped; 2 tl cumin seed; 300 g fusilli bag; 2 toe garlic; 295 g grilled red peppers in a pot; 150 g white cheese package

Pasta with paprika-almond sauce and grilled vegetables and white cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Heat a skillet without oil or butter and toast the almonds for 3 min. On medium heat until golden brown. Remove from the pan and allow to cool on a plate.
Clean the onions and cut into half rings. Wash the fresh peppers, remove the stalk and the seeds and cut into 2 cm pieces.
Wash the leek and cut into ½ cm rings.
Heat the oil in a frying pan and fry the mince with the cumin seeds, pepper and salt in 6 min. On medium heat.
In the meantime, heat the remaining oil in a frying pan and fry the onion, chopped paprika, leek, pepper and salt for 5 minutes on medium heat.
In the meantime, bring a pot with plenty of water to the boil, add the pasta and cook for 10 minutes until al dente. Drain.
Meanwhile, clean the garlic.
Puree the grilled peppers with the oil from the pot, the garlic and 2/3 of the almond shavings into a sauce.
Add the sauce to the minced meat and heat for another 2 minutes. Season with pepper and salt.
Crumble the cheese. Mix the pasta with the minced meat sauce and spread over deep plates.
Divide the baked vegetables over it and distribute the cheese. Sprinkle with the rest of the almond shavings.