Pappardelle with bell pepper cream and buffalo stracciatella, are a very simple vegetarian main course. You will fall in love with this dish. The bell pepper cream with its bold flavor combines with the delicate flavor of stracciatella as it melts.
A very quick main course to prepare.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 669.46 (Kcal)
- Carbohydrates 111.05 (g) of which sugars 12.34 (g)
- Proteins 22.18 (g)
- Fat 18.78 (g) of which saturated 1.47 (g)of which unsaturated 0.27 (g)
- Fibers 8.96 (g)
- Sodium 1,267.32 (mg)
Indicative values for a portion of 100 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 FOR PAPPARDELLE WITH BELL PEPPER CREAM
- 1 red bell pepper (large)
- 250 g pappardelle
- 1 yellow bell pepper
- to taste salt
- 1.8 oz stracciatella (buffalo)
- 5 cherry tomatoes
- 1 clove garlic
- 5 leaves basil
- to taste extra virgin olive oil
Tools
- 1 Wok
PREPARATION OF PAPPARDELLE WITH BELL PEPPER CREAM AND BUFFALO STRACCIATELLA
Roast the bell peppers in the oven: wash the peppers, leave them whole and bake at 392°F in a fan oven for about 20 minutes, turning them continuously for even cooking. Alternatively, you can use the air fryer. Here is the recipe.
Remove them from the oven and let them cool in a closed paper bag. Peel the peppers and remove the stem, seeds, and filaments. Coarsely chop them.
In a wok, add a couple of tablespoons of extra virgin olive oil, sauté a garlic clove, add the peppers, halved cherry tomatoes, basil, and adjust the salt.
Sauté everything for a few minutes.
Cook the pappardelle in plenty of salted water.
In the meantime, blend the bell peppers adding a ladle of pasta cooking water.
Once the pappardelle are ready, drain them and add to the wok with the bell pepper cream.
Sauté them to mix everything well, and if necessary, add more pasta cooking water.
Before serving, add the stracciatella to each plate.
Adriana’s Tip
If you like, you can add some Parmesan shavings before serving the dish, or even some almond crumble.
