A creamy pasta sauce with Bulgarian feta and red veggies.
Put it in the oven first and then in a blender and you have a very tasty sauce that even no veggie lovers eat.
It is very creamy and the slight sourness of the Feta and the little heat from the chili makes the sauce stand out from other sauces.
Mostly it will be eaten with pasta. But it goes well with a lot of other dishes. And it freezes well.
Recipe:
250 g Feta
2 red bell peppers
100 g cherry tomatoes
1 yellow onion
4 garlic cloves
1 red chili
4 tbsp Ayvar
2 tbsp olive oil
Herbes de Provence, Provence Salt, pepper, smoked paprika
Preheat the oven 180 C fan. Put the dish in for 30 minutes, then chuck everything in a blender. Job done.
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