Simple and light pasta with bell pepper cream: a vegetarian main course quick to prepare, perfect when you want something tasty but without too many ingredients. In just a few minutes, with only bell peppers, onion, a pinch of chili, oil, and salt, you can bring to the table a creamy and colorful pasta, ideal for every season. The bell peppers cook quickly in the pan, then are blended with a bit of cooking water to obtain a smooth and fragrant cream. We keep some aside to decorate the dish and add a rustic touch to the flavor.
If you love simple and genuine recipes, this bell pepper pasta will surprise you with its goodness!
Before moving on to the recipe, let me remind you of other main courses that are prepared in little time but are very tasty.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 252.75 (Kcal)
- Carbohydrates 39.81 (g) of which sugars 9.63 (g)
- Proteins 7.09 (g)
- Fat 8.40 (g) of which saturated 1.27 (g)of which unsaturated 0.72 (g)
- Fibers 6.05 (g)
- Sodium 1,388.11 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 red bell pepper
- 1/4 onion
- coarse salt
- chili
- 1 drizzle extra virgin olive oil
- 1 liter water
- 6 oz pasta
Preparation
Put a pot with plenty of salted water on the stove and bring it to a boil to cook the pasta. Meanwhile, wash the bell pepper, cut it into pieces, and put it in a pan with the sliced onion, a pinch of coarse salt, a drizzle of oil, and a piece of chili. Let it cook over high heat for about 10 minutes, stirring occasionally, until the bell peppers are soft but still slightly crunchy.
When the water boils, pour in the pasta and cook it for the time indicated on the package, achieving an al dente texture. In the meantime, take the peppers: once cooked, reserve a small amount to decorate the plate when serving, leaving them whole. Blend the rest with a couple of tablespoons of pasta cooking water until you get a smooth and velvety cream.
Finally, pour the bell pepper cream into the pan. Drain the pasta al dente, without drying it too much, and toss it directly with the cream, mixing well but without reheating on the stove. Plate and decorate with the reserved bell pepper pieces
NOTES
If you don’t like spicy, you can omit the chili or replace it with a dusting of sweet paprika.
This bell pepper cream is also excellent as a base for risotto or to dress crostini.
If you liked the recipe or have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ
Can the bell pepper cream be prepared in advance?
Yes! You can prepare it even the day before and store it in the refrigerator in an airtight container for 2-3 days.
Can the recipe be made vegan?
Yes, the recipe is already vegan if you don’t add cheese or dairy to the cream. Just make sure the pasta does not contain eggs.
