Preparation : 20 min. Cooking time : 40 min.

4

Ingredients

• 1 red Onion, sliced
• 2 cloves of Garlic, crushed
• 2 tbsp Olive Oil
• 1 each of Red,Yellow and Green Peppers, cut into strips
• 1 tbsp mild Paprika Pepper
• 400g can chopped Tomatoes in juice
• 2 tbsp Sun-dried Tomato Paste
• 400g can Kidney Beans, drained
• Salt and ground Black Pepper
• 1 pot (500g) Alpro soya dairy free alternative to plain yogurt
• 6 Spring Onions, finely shredded  

Preparation

A very colourful dish using mixed peppers flavoured with paprika and cooked with kidney beans simmered with Alpro soya Plain Dairy Free Alternative to Yogurt.

1. Gently sweat the onion and garlic in the olive oil for 10 minutes over a gentle heat to soften. Add the pepper strips and cook for a further 10 minutes.
2. Stir in the paprika, tomatoes and paste. Bring to a gentle simmer, cover pan and cook for about 15 minutes until the peppers are soft. Add kidney beans, seasoning and half the Alpro soya dairy free alternative to plain yofu. Bring to simmering point. Stir spring onions into remaining Alpro soya yogurt alternative.
3. Serve goulash on a bed of tagliatelle topped with the Alpro yogurt alternative and spring onion mixture.

- For gluten/wheat-free option use wheat/gluten-free pasta, paprika and pepper.

Extra information

258 calories per portion

not suitable for freezing