Creamy, fragrant bell pepper and mint pasta

Name: Creamy, fragrant bell pepper and mint pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: En
Ingredients: 200 g pasta (we used paccheri); 250 g red and yellow bell peppers; 40 g red onion; 40 g dry white wine; 25 g grated Parmigiano Reggiano; 10–12 fresh mint leaves; Extra-virgin olive oil, as needed; Salt, as needed; Black pepper, as needed

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Main Dish

Very Easy

25 min

529 Kcal

Pasta with bell peppers and mint is a colorful, creamy first course full of Mediterranean aromas, sure to win you over from the very first bite. The sweetness of red and yellow bell peppers blends with the freshness of fresh mint, creating a pleasant, distinctive aromatic contrast that’s perfect for anyone who loves bold yet well-balanced flavors. The irresistible bell pepper cream coats the pasta with a soft, velvety texture, while Parmigiano Reggiano adds savory depth and makes every bite even more delicious. Red onion lends a delicate aromatic note, and dry white wine rounds out the sauce with an elegant, slightly fresh aroma. The result is creamy bell pepper pasta with a vibrant color and full flavor—especially perfect when you want to serve something simple yet a little different. This pasta with bell peppers and mint is also ideal as a vegetarian first course for a summer lunch, dinner with friends, or simply to make your everyday menu a little more special.

Ingredients

200 g pasta (we used paccheri)
250 g red and yellow bell peppers
40 g red onion
40 g dry white wine
25 g grated Parmigiano Reggiano
10–12 fresh mint leaves
Extra-virgin olive oil, as needed
Salt, as needed
Black pepper, as needed

Materials

Knife
Cutting board
Blender

Preparation

Preparation15 min

Cook time10 min

Wash the bell peppers, remove the stems, seeds, and white membranes. Cut the flesh into strips and finely slice the onion.
Heat the oil in a skillet, add the onion, and let it soften. Add the bell peppers and cook for 10 minutes; add a little water if necessary.
Add the white wine and let it reduce, then continue cooking for another 5 minutes, stirring frequently. Season with salt and pepper.
Transfer the bell peppers and onion to a food processor. Add the Parmesan, mint, and 2–3 tablespoons of water.
Blend until smooth.
Cook the pasta in a large pot of salted water.
Pour the bell pepper sauce into the pan and add the pasta, cooked al dente.
Toss over low heat. If necessary, add some of the pasta cooking water to adjust the consistency.
Divide the pasta among the plates and top with grated Parmesan, black pepper, and a few mint leaves.

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FAQ ❓

How should I store pasta with bell peppers and mint?

Store the pasta with bell peppers and mint in an airtight container in the refrigerator for about 1–2 days. Before serving it again, you can reheat it in a pan with a little water to make the sauce creamy again. The bell pepper cream, stored separately, will keep in the refrigerator for about 2 days.

Can I serve pasta with bell peppers and mint cold?

Yes, pasta with bell peppers and mint is delicious cold, too. In that case, we recommend making the bell pepper and mint cream separately, keeping it slightly thicker and using only a little water so that it has the consistency of a creamy pesto. Once the pasta is cooked and cooled, toss it with the cream and mix well. If you like, add a drizzle of extra-virgin olive oil to make it even softer and more flavorful.

Can I use frozen bell peppers for pasta with bell peppers and mint?

Yes, you can use frozen bell peppers. Let them thaw completely and drain them well before cooking so they don’t release too much water and make the cream too runny.

How can I make pasta with bell peppers and mint creamier?

For an even silkier bell pepper cream, add a little pasta cooking water while blending, or slightly increase the amount of Parmigiano Reggiano. For an even creamier result, you can also add a tablespoon of cream or cream cheese.

What type of pasta should I use for pasta with bell peppers and mint?

You can use either short or long pasta. Rigatoni, mezze maniche, fusilli, and paccheri hold the bell pepper cream particularly well, while spaghetti, linguine, and tagliatelle are ideal if you prefer a more enveloping first course.

Can I make the bell pepper and mint cream ahead of time?

Yes, you can make the bell pepper cream ahead of time and store it in the refrigerator in a tightly sealed container. When it’s time to dress the pasta, simply warm it gently in a pan and add a little pasta cooking water to restore its soft, velvety consistency.

How can I make pasta with bell peppers and mint spicy?

You can add fresh or dried chili peppers, or a pinch of chili powder, while the bell peppers are cooking. The heat makes a pleasant contrast with the peppers’ natural sweetness and the freshness of the mint.

Nutrition

for 1 serving / for 100 g

Calories: 529Kcal

Carbo: 71.2g
Total fat: 13.5g
Saturated fat: 3.9g
Proteins: 18g
Fibers: 6.2g
Sugar: 9.1g
ProPoints: 13
SmartPoints: 16

Nutritional information for 1 serving (293g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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