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🍝 Creamy Spaghetti with Peppers

514 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• 3 red bell peppers
• 2 tbsp white almond butter (health food store, organic shop)
• olive oil
• salt
• pepper (from the mill)
• 1 clove garlic (finely chopped)
• 1 small onion (finely chopped)
• 1 pinch chili powder

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Place two of the peppers under the hot grill of your oven.
3. 3. Turn them repeatedly until the skin blisters.
4. 4. Peel off the charred skin.
5. 5. Halve the peppers.
6. 6. Remove the seeds and core.
7. 7. Cut the flesh into small cubes.
8. 8. Halve the third pepper.
9. 9. Remove the seeds and core.
10. 10. Cut it into very fine cubes.
11. 11. Heat three tablespoons of olive oil in a pan.
12. 12. Sauté the onions and garlic briefly.
13. 13. Add the peeled pepper cubes.
14. 14. Simmer them covered on low heat for five to six minutes.
15. 15. Stir occasionally.
16. 16. Puree the mixture in the pan.
17. 17. Stir in the almond butter.
18. 18. Season to taste with salt, pepper, and chili.
19. 19. Fold in the raw, finely diced pepper pieces.
20. 20. Meanwhile, cook the spaghetti al dente (firm to the bite).
21. 21. Drain the water.
22. 22. Toss the pasta directly with the pepper sauce.
23. 23. Serve immediately.

Nutrition per serving

• kcal: 514
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 78 g