Today we’ll make the pasta with yellow bell pepper cream without cream, basically a creamy pepper pesto with almonds and basil, which I prepared with yellow bell peppers: a simple and quick delight that’s always a success at my home. A few days ago I bought some yellow peppers, and since you already know I love easy and quick pepper recipes and especially first courses with peppers, this time I again tried a tasty recipe! Roasted pepper recipes are always my favorite, like roasted pepper and tuna salad or Sicilian-style roasted pepper salad, but this time after air-roasting the peppers I didn’t make a cold dish, but a bright, tasty sauce rich in almonds, cheese and basil and without cream, which I used to dress a plate of fresh pasta — simply irresistible! Let’s run to the kitchen; I’ll tell you the recipe, but before we start cooking, remember that if you want to stay updated on all my new dishes you can follow my Facebook page (here) and my Instagram profile (here).

To prepare pasta with yellow bell pepper cream without cream you need very little, and the recipe is so tasty you’ll definitely want to mop up the sauce with bread. If you have leftovers, the pepper cream is also great on bruschetta, on pizzas, focacce, breadsticks and it’s a perfect show-stopping starter!

Don’t believe me? Trust me and you’ll see how delicious it is!!

I almost forgot — if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 yellow bell peppers (medium-sized)
1 onion (white or red, medium-sized)
to taste extra virgin olive oil
2 oz cheese (grated, such as Grana or Parmigiano)
4 leaves basil
2 oz peeled almonds (toasted (about 1/3 cup))
18 oz pasta (I chose trofie)

Tools

1 Skillet
1 Pot
1 Blender
Lid

Steps

Peel the onion, rinse it and slice it.
Rinse the peppers — you can use yellow, red, or both; yellow peppers have a sweeter, milder flavor. Cut them in half, remove the core, seeds and membranes, slice into vertical strips and then dice. Sauté the onion in olive oil, add the peppers, season with salt and let them simmer over medium heat for 20 minutes.
Put the water on to boil for the pasta.
Place the almonds in a skillet and toast them (don’t do like me — I got distracted for a moment and burned them!).
As soon as the peppers have softened, remove the lid and let them brown slightly in the cooking juices.
Blend the yellow peppers with the Parmigiano, a good drizzle of oil, the almonds and the basil.
Cook the pasta and drain it al dente, reserving some of the cooking water.
Add the trofie to the skillet where you cooked the peppers, add the cream and two ladles of pasta cooking water, and toss over high heat until you obtain a very creamy dish.
Serve immediately. I garnished the plates with basil leaves and additional toasted almonds coarsely chopped with a knife.
If you liked this recipe, also check out:
– Sweet-and-sour meatballs with eggplant and peppers;
– Savory pepper and potato tart with puff pastry;
– Peppers stuffed with potatoes, prosciutto and smoked provola;
– Baked Sicilian caponata with peppers and eggplant.