Farfalle with paprika-cream sauce and basil-oil

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Preparation time: 45 mins

Calorific value (per portion): 2047 kJ / 489 kcal

For the basil-oil:

¼ bunch of basil (approx. 10 g)
1 clove of garlic
6 tbs olive oil
Salt, freshly ground pepper

For the sauce and the pasta:

2 red peppers (approx. 250 g)
1 small yellow pepper (approx. 100 g)
¼ aubergine (approx. 100 g)
1 slice of baguette
240 g farfalle
2 tbsp olive oil
salt, freshly ground white pepper
20 g tomato paste
250 ml vegetable stock
2 tbsp cream
*3 ½ tbsp Kikkoman naturally brewed soy sauce
1 tsp sugar
80 g freshly grated Parmesan cheese

*Alternatively 3 ½ tbsp Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.

Preparation

1. For the basil oil, pick the leaves off the basil, wash and pat dry. Peel the garlic, puree with the basil and olive oil and season with salt and pepper.

2. Cut the peppers in half, remove seeds and wash the peppers. Wash the aubergine and cut off the ends. Cut the aubergine and yellow peppers into small cubes and the red peppers into 2-3 cm cubes. Tear baguette in 1x1 cm big pieces.

3. Cook the farfalle according to the packet instructions. Sauté the yellow pepper and the aubergine in 1 tbsp heated olive oil for about 5 minutes, season with salt and pepper and keep warm.

4. For the sauce, sauté the red pepper in the remaining heated olive oil for about 5 minutes, add tomato paste and sauté as well. Add baguette and vegetable stock, bring to the boil then puree. Add cream and soy sauce and season to taste with sugar and pepper. (If the sauce is too thick, pour in a little more stock).

5. Mix farfalle with the pepper-cream sauce and arrange on plates. Spread the fried vegetable cubes on top, sprinkle with the basil oil and parmesan and serve.