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🍝 Pepper and Onion Pasta with Saffron

512 kcal · 30 min · 4 servings

Ingredients

• 4 Onions
• 2 Carrots
• 2 Yellow Bell Peppers
• 250 g Cherry Tomatoes (red and yellow)
• 2 tbsp Olive Oil
• 250 ml Vegetable Broth
• 1 Sachet Saffron (0.1 g)
• Salt
• Pepper (from the mill)
• 0.5 tsp Paprika Powder (sweet)
• 400 g Fusilli
• 2 tbsp Butter
• 2 tbsp Freshly Chopped Herbs (e.g. Dill, Parsley, Chives)
• 1 tbsp Capers (Jar)
• Dill (for Garnish)

Instructions

1. 1. Peel the onions and cut them into wedges.
2. 2. Peel the carrots and cut them into small sticks.
3. 3. Wash the peppers, remove the core, and slice them into strips.
4. 4. Halve the pepper strips lengthwise.
5. 5. Wash the tomatoes and cut them in half.
6. 6. Heat the oil in a pot.
7. 7. Sauté the onions, carrots, and peppers for 2 to 3 minutes.
8. 8. Deglaze the mixture with the broth.
9. 9. Add the saffron.
10. 10. Season with salt, pepper, and paprika powder.
11. 11. Simmer the sauce covered on low heat for 8 to 10 minutes.
12. 12. Stir in the tomatoes during the last 2 to 3 minutes.
13. 13. Cook the pasta in boiling salted water until al dente (firm to the bite).
14. 14. Drain the pasta and let it drip dry.
15. 15. Toss the pasta in melted butter.
16. 16. Lightly salt the pasta.
17. 17. Fold the herbs into the pasta.
18. 18. Add the capers to the vegetables.
19. 19. Taste the sauce and adjust seasoning if needed.
20. 20. Garnish the dish with dill.
21. 21. Serve the sauce alongside the pasta.

Nutrition per serving

• kcal: 512
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 81 g