Pasta con crema di peperoni
Instead of the traditional tomato sauce, how about something different? Maybe with a nice touch of paprika? Then this delicious vegan dish is just right for you. Try it out right now… in just 20 minutes you can already start enjoying…
Amount
servings
Ingredients list
- 400 g penne
- 400 g chopped tomatoes
- 400 g bell pepper
- 1 clove garlic
- olive oil extra virgin
- basil to taste
- salt to taste
- pepper to taste
Directions
- Bring a large pot of well-salted water to a boil.
- Wash the peppers and cut them in half. Remove the seeds and clean the inside thoroughly. Then cut into small cubes.
- Heat some olive oil in a large frying pan and sauté the whole peeled garlic in it. Add the diced peppers and sauté briefly. Add the chopped tomatoes, season with salt and pepper. Add basil to taste and mix well. Simmer on medium heat for about 15 minutes, stirring from time to time.
- Add the pasta to the boiling salted water and cook until al dente.
- Meanwhile, pour the contents of the pan into the cup of the hand blender and blend thoroughly. Then return to the pan, add a ladle of boiling pasta water and simmer on low heat.
- Drain the finished penne and then add directly to the sauce in the pan. Mix everything well and let it stand for a few seconds.
- Finally transfer to deep plates and serve hot!Buon appetito!
Tip
This pasta tastes even more peppy with a little ground hot pepper!
Calories: 402kcal (20%)Carbohydrates: 81g (27%)Protein: 14g (28%)Fat: 2g (3%)Saturated fatty acids: 1g (5%)
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