A great pasta dish for any occasion:
Clean, rinse and cut the scallions into thin rings. Peel the garlic clove. Cut the bell bell pepper in half, remove the seeds and dividers, rinse the bell pepper and cut into very small cubes.
In a Reindl melt the butter. Sauté the spring onions and diced peppers in it at a low temperature for about 3 minutes until soft, then remove.
Press the garlic into the remaining fat and sauté briefly at low temperature. Extinguish with the vegetable soup and let it bubble up.
Crumble the feta cheese and add to the clear soup. Blend with a hand blender until a slightly creamy sauce is formed. Season with salt, pepper and thyme and simmer gently for 10 minutes at low temperature.
In the meantime, bring enough salted water to the boil and cook the spaghetti in it for 8 min. “al dente”. Add the spring onions and diced peppers with the olives to the sauce and heat through. Season the sauce with salt, pepper and juice of one lemon. Drain the spaghetti, arrange on four warm plates and spread the feta cheese sauce evenly on top.