Pepper Cream Pasta

Believe me when I say this Pepper Cream Pasta is incredibly smooth and irresistible. Packed with Mediterranean-inspired flavors and a touch of elegance, this recipe is as simple as it is delicious. Whether you’re sharing it with your loved ones or savoring it on your own, every bite will transport you to a world of culinary delight.

This Pepper Cream Pasta is all about creaminess and bold flavors, combining into the ultimate cozy meal. I love when the sauce is smoother and mixes well with the pasta while sautéing before serving. For this dish, I like to use “casarecce”, because of its unique twisted shape, which helps the pesto cling to it, creating a more satisfying bite. If you can’t find this pasta variety, you can opt for another short pasta, like fusilli, with ridges that capture and distribute the pepper sauce more evenly.

For a sweeter flavor, use yellow peppers, and for a richer aroma, roast them in the oven before blending. Moreover, you can substitute pine nuts with almonds or cashews, and even lightly toast them to help achieve a smoother texture. Finally, a sprinkle of Parmesan on top of the dish helps balance the saltiness without the need for extra salt.

Before storing the Pepper Cream Pasta, allow it to cool to room temperature to prevent the pasta from becoming soggy. Then, transfer the meal to an airtight container and place it in the refrigerator for up to 3 days. Additionally, if you have extra pesto, store it separately into a glass jar or container and sealing it tightly.

Ingredients for a smooth pepper cream

• Red bell pepper: they add a natural sweetness, balancing the other flavorful ingredients like garlic and shallots. Additionally, red bell peppers provide vibrant color to the dish, and when cooked, they release their juices, contributing to a smooth consistency. Finally, this vegetable is rich in vitamins C and A, as well as antioxidants and beta-carotene.

• Tomatoes: they add an acidic touch that balances the sweetness of red bell peppers, as well as a natural umami flavor. Moreover, cooked tomatoes help thicken the sauce, creating a cohesive and creamy texture. Tomatoes are rich in minerals and antioxidants, which are beneficial for heart health.

• Pine nuts: they provide a buttery flavor, and if you roast them before adding to the blender, they add an earthy depth to the pesto. Pine nuts are a source of monounsaturated fats and omega-3 acids, as well as protein and fiber, making this Pepper Cream Pasta even more nutritious.

• Sun-dried tomatoes: they provide natural sugars and a rich flavor, giving the pesto a robust taste. Sun-dried tomatoes add a chewy texture and when blended, they help thicken the pesto. Additionally, sun-dried tomatoes are rich in antioxidants, as well as vitamin C and A. Finally, their oils make the sauce even smoother.

• Basil: fresh basil imparts a sweet and aromatic flavor to the pepper cream, as well as a vibrant green color, making the dish visually appealing. Additionally, fresh basil releases essential oils that enhance the sensory experience of the meal.

Find the complete recipe with measurements below.

How to prepare a Mediterranean pasta

Cut the red bell peppers and tomatoes into cubes, the cook them in a saucepan with olive oil, grated garlic cloves and chopped shallot.

Season with salt and add the fresh basil leaves, letting the vegetables cook over medium heat for about 20 minutes.

Pour the cooked vegetables in a mixer, along with chopped sun-dried tomatoes and pine nuts. Blend until achieving a smooth cream.

In the mean time cook the pasta in salted hot boiling water following the instructions on the package. Combine the pepper cream with the cooked pasta.

My tips for a rich pepper pesto

• It’s important to use fresh ingredients, so it’s better to add fresh basil instead of dried to achieve a more fragrant and flavorful sauce.

• For a smoother sauce, add some heavy cream or a splash of milk.

• The choose of pasta is crucial to create a cohesive meal. For this, use penne, fusilli or fettuccine, as these shapes can catch and hold the pesto. Additionally, cook the pasta al dente so it doesn’t overcook when combined with the sauce in the saucepan.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Pepper Cream Pasta

Course: MainCuisine: vegetarian, vegan

Servings

2

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• Pasta 100gr

• Red bell peppers 400gr (2 2/3 cup)

• Sun-dried tomatoes 5-6

• Pine nuts 1tbsp

• Fresh basil a handful

• Garlic clove 2

• Shallot 1

• Tomatoes 250gr (1.5 cup)

• Olive oil 25gr (2tbsp)

• Salt

Directions

• Cut the red bell peppers and tomatoes into cubes, the cook them in a saucepan with olive oil, grated garlic cloves and chopped shallot.
• Season with salt and add the fresh basil leaves, letting the vegetables cook over medium heat for about 20 minutes.
• Pour the cooked vegetables in a mixer, along with chopped sun-dried tomatoes and pine nuts. Blend until achieving a smooth cream.
• In the mean time cook the pasta in salted hot boiling water following the instructions on the package.
• Combine the pepper cream with the cooked pasta.

Notes

• It’s important to use fresh ingredients, so it’s better to add fresh basil instead of dried to achieve a more fragrant and flavorful sauce.
• For a smoother sauce, add some heavy cream or a splash of milk.
• The choose of pasta is crucial to create a cohesive meal. For this, use penne, fusilli or fettuccine, as these shapes can catch and hold the pesto. Additionally, cook the pasta al dente so it doesn’t overcook when combined with the sauce in the saucepan.