Pasta penne with rosemary and paprika sauce

Penne with a creamy pepper sauce made with grilled peppers, rosemary, garlic, and roasted almonds, served with beans and tomato salad.

• 1 pack of grilled peppers (each 530 g)
• 1/2 pot rosemary
• 2 1/2 dl oat-based cooking cream
• 50 g roasted almond flakes
• 1/2 tsp sambal oelek
• 2 cloves of garlic
• Salt
• Pepper
• 4 port pasta (preferably wholemeal penne)
• 1 packet of cooked large white beans (380 g each)
• 1 red onion
• 1/2 pack of plum tomatoes (each 500 g)
• 1/2 pack fresh parsley (each 20 g)
• 1/2 tbsp olive oil
• 1/2 lemon
• 100 g sunflower shoots

Method

1. 1
   Put on a saucepan with water for the pasta.
2. 2
   Paprika sauce: Drain the paprika in a strainer.
3. 3
   Chop the rosemary.
4. 4
   Cut the pepper into strips and cook half of it with oat cream, almonds, sambal, rosemary and pressed garlic.
5. 5
   Blend to a smooth sauce.
6. 6
   Season to taste with salt and pepper.
7. 7
   Cook the pasta according to the instructions on the package.
8. 8
   Tomato salad: Pour the beans into a colander, rinse them in cold water and drain.
9. 9
   Peel and chop the onion.
10. 10
    Cut the tomatoes into pieces.
11. 11
    Chop the parsley.
12. 12
    Mix beans, onions, tomatoes and parsley with the olive oil.
13. 13
    Squeeze over juice from the lemon.
14. 14
    Season with salt and pepper.
15. 15
    Paprika sauce: Stir the rest of the paprika into the sauce and let it heat up.
16. 16
    Serve the paprika sauce with the pasta, tomato salad and sunflower shoots.