Pasta with peppers and philadelphia cream cheese: creamy, quick and delicious

Name: Pasta with peppers and philadelphia cream cheese: creamy, quick and delicious
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: En
Ingredients: 180 g short pasta; 380 g peppers, cut into strips (we used a mix of red, yellow and orange peppers); 50 g Philadelphia cream cheese; 1/2 onion (about 30 g); 6 basil leaves; Extra-virgin olive oil, as needed

Main Dish

Very Easy

25 min

502 Kcal

A summer first course that is extra creamy and easy to make. Tortiglioni with pepper and Philadelphia cream cheese sauce are perfect when you fancy a flavorful dish for lunch or dinner. This quick recipe calls for just a few ingredients you always have at home in summer: onion, cream cheese, basil and peppers. Follow the step-by-step recipe and enjoy the sweet, rich flavor of this budget-friendly summer dish.

Ingredients

180 g short pasta
380 g peppers, cut into strips (we used a mix of red, yellow and orange peppers)
50 g Philadelphia cream cheese
1/2 onion (about 30 g)
6 basil leaves
Extra-virgin olive oil, as needed

Materials

Blender
Frying pan
Cutting board
Knife

Preparation

Preparation15 min

Cook time10 min

Finely chop the onion and the peppers into strips.
Brown the onion in a pan with a drizzle of olive oil, then add the peppers and cook for about 12 minutes over medium heat, stirring occasionally.
Cook the pasta in plenty of salted water.
Transfer the cooked peppers to the blender (set a few aside to garnish the dish, if you like) and add the basil leaves.
Blend until you get a smooth cream.
Pour the pepper sauce into the pan, add the cream cheese and thin it with a little pasta cooking water. Stir over low heat.
Drain the pasta while it is still al dente, add it to the pan and toss briefly. If necessary, add a little pasta cooking water to make it creamier.
Plate the pasta and garnish with the pepper strips and a few basil leaves. The pasta with peppers and Philadelphia cream cheese is ready!

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FAQ ❓

Can I store the creamy pepper pasta?

Yes, for one day in the refrigerator. Before serving, reheat it in a pan, adding a little water.

Can I make creamy pepper pasta to serve cold?

Of course. Follow the instructions for making a great pasta salad. Prepare the pepper and Philadelphia cream cheese sauce and use it to dress the pasta before serving. For easier mixing, we recommend adding a drizzle of extra-virgin olive oil.

What type of pasta should I use with pepper sauce?

We recommend using short pasta. We chose tortiglioni, but you can also try fusilli, rigatoni, mezze maniche, fusilloni or farfalle.

Which peppers should I use for this first course?

For the best flavor, we recommend using a mix of red, yellow and orange peppers. However, you can also make this pasta with just one variety of pepper.

What can I use instead of Philadelphia?

Any cream cheese will work well. If you don't like cream cheese, you can make pepper pasta without it, but we recommend increasing the amount of peppers to make the sauce creamier.