OVERVIEW

Preparation

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  Peel and quarter the onions. Quarter the peppers, remove the seeds, wash and roughly dice them. Wash the carrot and cut into approx. 2 cm pieces. Wash and pluck the thyme.
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  Place 1 packet of Exquisa Vegan Paprika-Chili in an ovenproof dish (approx. 25 x 30 cm). Arrange the vegetables and tomatoes around it. Spread the thyme in the dish, except for some for garnish. Drizzle everything with oil and season with salt and pepper. Roast in a preheated oven (electric oven: 200 °C / fan oven: 180 °C) for approx. 25 minutes.
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  In the meantime, cook the pasta in boiling salted water according to the instructions on the packet. Drain the pasta, reserving the pasta water. Measure out 200 ml water. Remove the vegetable mix from the oven and puree finely with a hand blender, gradually adding the pasta water. Mix the noodles with the sauce. Serve the noodles with a large blob of the remaining Exquisa Vegan Paprika-Chili. Serve garnished with the remaining thyme and pepper.