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Pasta with cream of roasted peppers is a first course with a creamy and enveloping sauce that best enhances the unmistakable taste of these vegetables with sweet notes. This delicious sauce is prepared while the pasta is cooking, thus becoming an express preparation, an excellent dinner saver for the summer season!
It’s a revised version of the classic recipe with heavy cream, a healthier option for vegans.
Just omit the burrata on top and you’re good to go or you could add some vegan cheese or with pan-fried breadcrumbs or almonds as a crunchy note.
Recommended items for this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Pasta with cream of peppers
Description
Colorful, fleshy, lively... peppers are among the most versatile and loved summer vegetables to be enjoyed simply as a side dish or stuffed for a hearty single dish. Today, however, I toasted them in the air fryer and then blended them to obtain a delicious cream enriched with color and flavored with fresh basil. I preferred a dish that saw the pepper as the exclusive protagonist, with the addition of burrata, but if you prefer you can give a crunchy note with pan-fried breadcrumbs or almonds as toppings... you have the pleasant task of making the pasta with cream of peppers even better and different every time!
Ingredients
Instructions
ROAST THE BELL PEPPERS AND GARLIC IN THE AIR FRYER AT 400F FOR ABOUT 25 MIN
START BOILING THE WATER FOR THE PASTA
IN THE MEANTIME PEEL THE ROASTED BELL PEPPERS ONCE COOLED DOWN THEN ADD THE GARLIC, BASIL, SALT AND PEPPER AND OIL IN A BLENDER
BLEND UNTIL SMOOTH, POUR INTO A PAN AND ADD SOME HOT WATER
COOK THE PASTA ACCORDINGLY THEN ADD TO THE PAN AND MIX WELL
ADD 1 OR 2 TBSP OF BURRATA (THIS IS OPTIONAL)
ENJOY HOT 🤤
Note
It is advisable to consume the pasta with pepper cream as soon as it is ready. You can keep it for a day in the refrigerator closed in an airtight container. You can prepare the pepper cream in advance and store it for up to a day in the refrigerator. Freezing is not recommended.
TIP
You can also choose yellow pepper if you prefer and use white or red onion instead of garlic.
Do you want to enjoy peppers all year round? Prepare a delicious sweet and sour pepper preserve!
