Creamy Peppers Pasta

3 servings
30 min

Super creamy and tasty pasta sauce!


⁣I can’t be the only one who has a toddler who doesn’t eat peppers! This pasta is so delicious that even the pepper-hating people will love it! ⁣The sauce can be made in advance and kept in the fridge for up to 3 days, so you could make it on Sunday in time for that Wednesday evening when you are coming back from work and have no time to make dinner.


It can also be eaten cold in a lunchbox or for a super speedy meal.⁣ It's for sure a favourite in our household!


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Recipe details
  • 3  servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Ingredients

  • 2 red pepper
  • 1 onion
  • 2 tbsp heavy cream (or vegan alternative)
  • Handful of basil leaves
  • 2 cups pasta
Instructions

Heat some olive oil in a pan and cook the finely sliced onion until it starts to soften.⁣
In the meantime, chop up the peppers into fairly small pieces and add them to the pan. ⁣Add a ladleful of water, some salt and cover with the lid. Leave them to cook for 20-25 minutes until they are very soft, checking on them every so often and adding more water if necessary.⁣
Boil the pasta according to the packet’s instructions.⁣
Once the peppers are cooked, blend them straight in the pan using a stick blender. Add the basil leaves and the cream and let it warm up again for a couple of minutes, while mixing. Check that you are happy with the seasoning.⁣
Toss in with the drained pasta once it’s ready and top with a pinch of black pepper or some chilli powder if you like it. You can also top with a grating of parmesan if preferred.
This Italian Family
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