Vegetarian Smoked Supper Recipe

About this recipe

A hearty vegetarian dinner featuring smoky flavors, tender vegetables, and perfectly cooked macaroni. Ideal for solution seekers looking for a quick and satisfying meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 2.5 Kg Austin Whole Peeled Tomato
• 1 Kg Kissan Tomato Paste
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 1 pc (52 g) On1Y Paprika Powder
• 1 pack (25 g) Snapin Nutmeg Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Zoff Garlic Powder
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
• 900 g - 1 kg Onion

Instructions

1. 1. In a medium-sized skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup diced green pepper and 1/2 cup diced onion, cooking until tender but not browned, about 5 minutes.
2. 2. Stir in 1 diced tomato, 2 tablespoons tomato paste, 1/4 teaspoon paprika, 1/4 teaspoon nutmeg, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1 teaspoon salt. Simmer the mixture on low heat for 10 minutes, stirring occasionally.
3. 3. While the sauce simmers, bring a large pot of water to a boil. Add 1 cup elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
4. 4. Add the cooked macaroni to the skillet with the sauce, stirring to combine and heat through for 2-3 minutes.
5. 5. Serve the dish warm, garnished with additional paprika if desired.