Since yesterday it suddenly got a lot colder here and it seems fall has finally arrived. On Sunday we were still trying to beat the heat and now it’s chilly and windy and feels more like huddling up with a blanket on the couch. Coming to today’s recipe, I made pasta for lunch, since we didn’t have it for over a week because of fasting and everything. Since I am a huge pasta lover, I have to have it at least once or twice a week. The nice colours and spice of this recipe go well with the beginning of fall.
Ingredients:
- 1 packet linguine
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 1 large tomato, diced
- 1 garlic clove, finely chopped
- 1 cup vegetable stock/broth
- 2 generous Tbsp. Tomato paste
- 1 Tbsp. Olive oil
- 1 Tsp. Red chilli flakes or to taste
- Salt to taste
- 3 Tbsp. low-fat sour cream
- 1 Tsp. dried oregano
- 2 Tbsp. chopped Italian parsley
Method:
Boil pasta according to packet directions and drain.
In the meantime heat olive oil in a large sauce pan and add onion and garlic. Saute until translucent. Add bell peppers and tomato. Cook for 2-3 minutes then add vegetable stock/broth. Let it come to a boil and stir in tomato paste, salt, oregano and red chilli flakes. Cover and let simmer for some minutes. Turn heat to low and stir in sour cream and parsley. Mix with the linguine and serve.
Ingredients:
- 1 packet linguine
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 1 large tomato, diced
- 1 garlic clove, finely chopped
- 1 cup vegetable stock/broth
- 2 generous Tbsp. Tomato paste
- 1 Tbsp. Olive oil
- 1 Tsp. Red chilli flakes or to taste
- Salt to taste
- 3 Tbsp. low-fat sour cream
- 1 Tsp. dried oregano
- 2 Tbsp. chopped Italian parsley
Method:
Boil pasta according to packet directions and drain.
In the meantime heat olive oil in a large sauce pan and add onion and garlic. Saute until translucent. Add bell peppers and tomato. Cook for 2-3 minutes then add vegetable stock/broth. Let it come to a boil and stir in tomato paste, salt, oregano and red chilli flakes. Cover and let simmer for some minutes. Turn heat to low and stir in sour cream and parsley. Mix with the linguine and serve.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009-2010. All rights reserved.
Posts
No comments:
Post a Comment