Rich pasta with bell pepper cream is a simple and delicious summer main course. The bell pepper cream enriched with tahini sauce, roasted tomatoes, fresh herbs, and spices as a final touch is truly delightful. To roast peppers and cherry tomatoes, use the air fryer or the oven (if you have the air fry mode like me), although on hotter days the air fryer has the advantage of not generating too much heat and is definitely more convenient. However you decide to proceed, your rich pasta with bell pepper cream will be truly exquisite!
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz short pasta
- 1 red bell pepper
- 1/2 red onion
- 1.8 oz cherry tomatoes
- 0.88 oz tahini sauce
- 1/2 lemon (juice)
- to taste parsley
- 2 leaves fresh mint
- 1/2 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 GOURMETmaxx Air Fryer
- 1 Perforated Baking Paper Sheet
- 1 Bowl
- 1 Oil Sprayer
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Mixer
- 1 Pot for Boiling Pasta
Steps
Ensure the bell pepper is intact and firm, without any bruises. Wash it thoroughly under running water and dry it well. Place the bell pepper in the air fryer (mine is an oven-type, so I put it on the rack with the appropriate perforated baking paper).
Peel the onion and slice it. Wash the cherry tomatoes and cut them in half. Transfer the vegetables into a bowl and season with salt and a splash of oil, then place them around the bell pepper.
Operate the air fryer at 392°F for eighteen minutes. The bell pepper will need to be turned a couple of times during cooking to ensure even cooking.
When the bell pepper is ready, place it inside a food storage bag (I use freezer bags) and let it rest for fifteen minutes. Set aside the other vegetables.
After the necessary time, take it out of the bag, remove the stem and skin. Open the bell pepper, remove the seeds and white filaments, then dice half and cut the other half into strips.
In the mixer bowl, place the bell pepper strips, the onion, half of the cooked cherry tomatoes with their skins removed, a pinch of salt, tahini sauce, half the juice of the half lemon, mint leaves, a few parsley leaves (all washed and dried), two tablespoons of oil, and blend well to obtain a smooth cream.
Boil the pasta in plenty of salted water for the time indicated on the package, drain it al dente, and toss it with the cream. Add the diced bell pepper, the reserved cherry tomatoes, and smoked paprika to taste based on your preferences. Mix well and serve.
