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🍽️ Conchiglie pasta with peppers and sheep's cheese

523 kcal · 30 min · 4 servings

Ingredients

• 400 g conchiglie
• salt
• pepper
• 2 red bell peppers
• 1 tsp oil
• 200 g feta cheese
• 1 tbsp mild ajvar (pepper paste)
• 1 tsp tomato paste
• 50 ml vegetable broth
• 0.5 bunch thyme
• pepper (from the mill)

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stem and seeds from the peppers.
3. 3. Cut the peppers in half.
4. 4. Cut the pepper halves into thin strips.
5. 5. Remove the white inner membranes from the pepper strips.
6. 6. Crumble the sheep's cheese into small pieces.
7. 7. Mix ajvar (roasted pepper paste), tomato paste, and broth in a bowl.
8. 8. Add a sprig of thyme to the sauce.
9. 9. Season the sauce with salt and pepper.
10. 10. Warm the sauce in a pot.
11. 11. Bring a large pot of water to a boil.
12. 12. Add salt to the boiling water.
13. 13. Cook the conchiglie pasta until al dente.
14. 14. Heat oil in a pan or pot.
15. 15. Sauté the pepper strips in the hot oil.
16. 16. Pour the prepared broth over the peppers.
17. 17. Remove the thyme sprig from the sauce.
18. 18. Let the sauce simmer briefly.
19. 19. Drain the cooked pasta.
20. 20. Gently fold the pasta into the sauce.
21. 21. Season the pasta with salt and pepper.
22. 22. Plate the pasta.
23. 23. Sprinkle fresh thyme over the pasta.
24. 24. Sprinkle the grated sheep's cheese over the pasta.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 523
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 74 g