Pasta with creamy bell pepper sauce is a tasty and spicy dish that’s easy and quick to prepare. It features pasta dressed with a delicious cream made from roasted bell peppers and hazelnuts, all plant-based, with no cheese or other animal-derived ingredients. A colorful, creamy, and flavorful dish suitable for everyone, including those on a plant-based diet or with lactose intolerance.
The star of this recipe is muhammara, a Middle Eastern sauce made from roasted peppers and nuts that, in this version, is turned into a delicious pasta dressing. Just a mixer and a few ingredients are all you need to get a smooth and aromatic cream, ideal for coating any pasta shape, especially short ones like squares. The crunchy touch? A crumble of bread toasted in a pan with a drizzle of oil, perfect for sprinkling on top before serving.
A simple yet surprisingly flavorful recipe, ready in less than half an hour, perfect for impressing guests with a tasty and cruelty-free alternative.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Grill, Boiling
- Cuisine: Vegan
- Seasonality: Mid-August, Summer
Ingredients to Make Pasta with Creamy Bell Pepper Sauce
- 12 oz pasta
- 3 bell peppers
- 1/2 cup breadcrumbs
- 1/2 cup nuts
- 1 clove garlic
- 1 tsp lemon juice
- 1 tbsp maple syrup (or pomegranate molasses)
- cumin
- chili powder
- extra virgin olive oil
- salt
- slices rustic bread
- extra virgin olive oil
Tools to Make Pasta with Creamy Bell Pepper Sauce
- Grill
- Pot
- Pan
- Blender
- Ladle
How to Make Pasta with Creamy Bell Pepper Sauce
Roast the bell peppers: place them on a baking sheet lined with parchment paper and bake at 392°F for about 30 minutes, turning occasionally until the skin is charred. Alternatively, you can grill them.
Cooling: place the hot peppers in a bowl and cover with plastic wrap. Let them cool, then remove the skin, core, and seeds.
Prepare the cream: toast the nuts or hazelnuts in a pan and separately, the breadcrumbs with a drizzle of oil.
Put the bell peppers in a food processor and add the breadcrumbs, hazelnuts, olive oil, lemon juice, molasses or maple syrup, cumin, chili powder, and salt. Blend until smooth.
Cook the pasta: bring plenty of salted water to a boil, cook the pasta al dente, and reserve half a cup of the cooking water.
Prepare the crumble: cut the bread into pieces or blend to crumble and toast it in a pan with a drizzle of oil, stirring frequently to prevent burning.
Season the pasta: drain the pasta and mix it with the bell pepper cream, softening with cooking water to achieve the desired consistency.
Serve: plate and top with the crunchy bread and some mint or parsley leaves.
Storage
You can store the bell pepper cream in the refrigerator for 3 days in an airtight container. The already seasoned pasta is best consumed immediately, but it can be refrigerated for 1 day and reheated with a dash of water.
Variations
Nuts: you can use almonds, walnuts, or cashews instead of hazelnuts.
Gluten-free bread and pasta: use gluten-free bread and pasta.
Pasta shape: try it also with fusilli, penne rigate, or mezze maniche.
FAQ (Questions and Answers)
Can the cream be prepared in advance?
Yes, you can prepare it up to 3 days in advance and store it in the fridge.
Is the recipe suitable for children?
Yes, it is healthy, colorful, and tasty. For younger children, avoid garlic or any spicy seasonings.
Can I freeze the cream?
Yes, the bell pepper cream can be frozen for about 1 month. Thaw it in the fridge and reheat in a water bath or microwave.
Is it possible to use jarred grilled peppers?
Yes, as long as they are well-drained and free of excess liquid.
