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🍝 Spaghetti with Roasted Peppers and Goat Cheese

617 kcal · 30 min · 4 servings

Ingredients

• 200 g red bell peppers (1 red bell pepper)
• 200 g orange bell peppers (1 orange bell pepper)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 175 g whole wheat spaghetti
• salt
• 4 sprigs oregano
• pepper
• 100 g goat cream cheese

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers into quarters.
3. 3. Remove the seeds and white pith from the pepper pieces.
4. 4. Place the pepper pieces skin-side up on a baking sheet.
5. 5. Preheat the oven to the grill setting.
6. 6. Grill the peppers in the oven until the skin turns black and blisters.
7. 7. Take the grilled peppers out of the oven.
8. 8. Place the hot pepper pieces into a bowl.
9. 9. Cover the bowl with a plate.
10. 10. Let the peppers steam under the plate for ten minutes.
11. 11. Peel the onions while the peppers are steaming.
12. 12. Cut the onions into thin strips.
13. 13. Peel the garlic cloves.
14. 14. Finely chop the garlic.
15. 15. Peel the black skin off the cooled pepper pieces.
16. 16. Cut the peeled peppers into thin strips.
17. 17. Bring a large pot of water to a boil.
18. 18. Salt the boiling water generously.
19. 19. Add the spaghetti to the salted water.
20. 20. Cook the pasta al dente according to the package instructions.
21. 21. Heat oil in a large pan.
22. 22. Add the onion strips to the hot pan.
23. 23. Add the chopped garlic.
24. 24. Sauté the onions and garlic for three to four minutes until translucent.
25. 25. Add the pepper strips to the pan.
26. 26. Simmer the vegetables for four to five minutes over low heat.
27. 27. Drain the cooked spaghetti.
28. 28. Let the pasta drain well.
29. 29. Wash the fresh oregano.
30. 30. Shake the oregano dry.
31. 31. Pluck the oregano leaves from the stems.
32. 32. Toss the drained pasta with the sautéed vegetables.
33. 33. Fold the oregano leaves into the pasta and vegetable mixture.
34. 34. Season the pasta generously with salt.
35. 35. Season the pasta with freshly ground pepper.
36. 36. Take the goat cheese spread.
37. 37. Form small mounds of the goat cheese spread.
38. 38. Place the cheese mounds on top of the warm pasta.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 617
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 66 g