Simple pasta with peppers, a tasty vegetarian first course dressed with a cream of roasted peppers, Parmesan and basil, simple and delicious. A few days ago I bought the first peppers of the season, perhaps a little early, but I can’t resist easy and quick pepper recipes and above all I love first courses with peppers, so this time, as every year, I started buying them a little before summer. When I brought them home I thought I would prepare roasted pepper and tuna salad, but once I roasted the peppers in the air fryer, I changed my mind and turned them into a beautiful, colorful and flavorful sauce that I used to dress a plate of thick spaghetti that’ll make you lick your lips, scented with basil!! Let’s hurry to the kitchen — I’ll tell you the recipe, but before we start cooking I remind you that if you want to stay updated on all my new dishes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making pasta with roasted pepper cream
- 1 lb 2 oz pasta
- 5 peppers (medium-sized, yellow and red)
- 1 cup grated Parmesan (or Grana Padano (about 3.5 oz))
- to taste extra virgin olive oil
- Half clove garlic
- to taste salt
- 10 leaves basil
Tools
- Air fryer
- Blender
- Pot
Preparation
For this recipe you will need roasted peppers; you can cook them in the oven or in an air fryer. To roast them in the oven, turn on the broiler, arrange the vegetables on a shallow baking tray preferably lined with parchment paper and place it one step below the highest rack. As soon as the skin chars, turn them so they cook evenly on all sides, taking care not to pierce them. When the peppers are evenly cooked, it should take about 35-40 minutes. Gently place them in a bowl and cover them, let them rest for at least 20-25 minutes.
Cooking the peppers in the air fryer is even simpler: first rinse them and place them in the basket. My air fryer is 6.5 L and I can cook 4-5 peppers at once; for smaller fryers use fewer. Arrange the peppers in the basket and cook at 392°F (200°C) for at least 20 minutes, turning them halfway through and cooking for another 20 minutes. Once cooked, cover them with parchment paper and let them rest for 15 minutes.
After this time, proceed to peel and drain them. Then gather them in the blender jar.
Add the basil, cheese, garlic, oil and a little salt. Once you obtain a smooth mixture you can use it to dress the pasta.
Then cook the pasta until al dente and drain it, combine with the sauce and a little of the cooking water, toss, plate and serve.
Storage notes and tips
Pasta with roasted pepper cream should be eaten immediately, while both the cream and the roasted peppers can be kept in the fridge for up to three days, well sealed in an airtight container.
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