Pasta with Light Bell Pepper Cream
Pan and Bimby Recipe
Delicious this first course, I would never stop eating it.
Today I present this specialty in a light version and why not, a complete dish.
We will make a light sauté slightly watered down for diet lovers, we will stew the peppers that we will then blend and add ricotta or robiola depending on your tastes and dietary needs.
You can also use this sauce to dress lasagna or simple crostini.
These recipes are thought for you:
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 367.34 (Kcal)
- Carbohydrates 49.41 (g) of which sugars 5.01 (g)
- Proteins 13.17 (g)
- Fat 14.21 (g) of which saturated 3.97 (g)of which unsaturated 1.82 (g)
- Fibers 2.69 (g)
- Sodium 135.77 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 10 oz bell peppers
- 1.5 oz onion
- 3 tbsps extra virgin olive oil
- 3/4 cup ricotta (or robiola or stracchino)
- 8.5 oz farfalle
- to taste salt
- to taste pepper
- 15 leaves basil
Pasta with Light Bell Pepper Cream
Tools
What we need for making
- 1 Skillet or Bimby
- 1 Hand Blender or Bimby
- 1 Pot
Steps
To make
Take the bell peppers and wash them, then remove the stem, cut them in half, remove the seeds and white filaments, and then cut them into pieces about 0.5 inches.
Peel and chop the onion
Transfer the chopped onion into the pan or wok with well-heated extra virgin olive oil.
Gently sauté, if you are on a diet, dilute the oil with an equivalent amount of water, and cook until the water has absorbed.
This way, you’ll have a non-sautéed sauté.
At this point, turn the heat up as high as you can and add the bell peppers to the pan,
and salt.
Cook for about 15 minutes on high heat, tossing frequently.The salt at the beginning of cooking will release the vegetation liquids from the bell peppers, making it almost unnecessary to add other liquids.
As soon as the bell peppers are cooked, blend them in the same pan.
You will see that the color of the bell peppers will lighten slightly.
It’s time to put the pasta pot on the stove.
Transfer the sauce into a glass bowl and add the ricotta, pepper, and basil leaves.
Blend again until smooth and creamy.
Drain the pasta al dente, reserving a little cooking water, transfer it to the pan, and add the bell pepper cream.
if necessary, add a few ladles of pasta water.
Serve with basil leaves. Put the onion, extra virgin olive oil in the bowl, and chop: 3 sec./speed 5, then season: 3 min./120°F/speed 1.
Add the chopped bell peppers, salt, and cook: 20 min./Varoma/speed without measuring cup. If necessary, extend the cooking for 5 minutes. Add the ricotta and basil and blend with the measuring cup for 10 sec. speed 10.
Put the pasta pot on the stove.
Drain the pasta al dente, reserving a little cooking water, transfer it to the pan, and add the bell pepper cream.if necessary, add a few ladles of pasta water.
Serve with basil leaves.
Pasta with Light Bell Pepper Cream, the sauce can be stored in the refrigerator for up to 2 days and in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
Pasta with Light Bell Pepper Cream
Can I use any type of bell pepper and any color?
Yes, certainly.
What can I substitute for ricotta?
With robiola or stracchino, and for a vegan version, you can even omit it or use tofu.
