Pasta with pepper cream

Few ingredients and lots of taste, this is what pasta with pepper cream is. Perfect for the summer, with its creaminess it makes everyone agree.

Peppers are one of those ingredients that you either hate it or love it. We love recipes with peppers and always love experimenting with new ones. To prepare a first course with a summer flavor using this ingredient, we thought of pasta with pepper cream.

The recipe involves very few steps and a handful of ingredients. Unlike the classic pasta with peppers, this version uses ricotta to make everything creamy, but ricotta can be replaced with cream (even vegetable) or spreadable cheese . Let's see all the steps to make it happen.

How to prepare the pasta with pepper cream recipe

1. First wash the pepper, remove the stem, seeds and internal white filaments which make it difficult to digest.
2. Then cut it into pieces of about 2 cm and put them in the pan together with the oil and the garlic clove. Season with salt and pepper and cook for 10-15 minutes or until the peppers are tender.
3. At this point you can start cooking the pasta in plenty of salted water for the time indicated on the package.
4. Transfer the peppers to the bowl of the immersion blender, leaving the garlic to taste. Add the fresh basil and ricotta and blend until you obtain a smooth cream .
5. Once the pasta is ready, season it with the pepper cream, adjusting the consistency with a little cooking water. Serve piping hot.

To obtain a pasta with pepper cream without adding cheese or anything else, you can blend the vegetables with half a ladle of the pasta cooking water. The result will still be excellent.

Conservation

The pasta with peppers will keep in the refrigerator for up to 3 days . You can reheat it either in a pan or in the microwave before consuming it.

If you liked this recipe, we recommend you also try the pasta with cream of peppers and tuna , a richer and tastier variant.

Riproduzione riservata © - WT