Caserecce with bell pepper cream, a truly tasty vegetarian dish, is prepared easily in no time.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
CASERECCE WITH BELL PEPPER CREAM
- 2 red bell peppers
- 12.7 oz pasta (Caserecce)
- Half onion
- to taste extra virgin olive oil
- to taste salt and pepper
- 3.5 oz robiola cheese
- 1.4 oz walnuts
Steps
To prepare the Caserecce with Bell Pepper Cream, start with the peppers. Wash them, remove the top, discard the seeds and the inner filaments, and cut the peppers into strips. Sauté the onion in a large non-stick pan with a drizzle of extra virgin olive oil.
Add the bell peppers, a few basil leaves, a pinch of salt, and a sprinkle of pepper.
Cook over medium heat for about 15 minutes, stirring occasionally.
While the sauce is cooking, cook the pasta in plenty of slightly salted water, making sure to drain it while it’s still al dente.
When the peppers are cooked, put them in a bowl, add the robiola cheese, a ladle of cooking water, and blend everything with an immersion blender until you get a smooth and homogeneous cream.
Return the obtained cream to the pan where you cooked it, add the pasta and coarsely chopped walnut halves.
Mix to combine, add a sprinkle of pepper, and mix again, continuing to cook over low heat.
Plate and serve hot 😋
