Pasta with peppers and fresh cheese, the best pasta dish for summer days

Name: Pasta with peppers and fresh cheese, the best pasta dish for summer days
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: En
Ingredients: 2 cups pasta; 12 oz bell peppers (yellow, orange and red); 3.5 Tbsp cream cheese; 1/2 onion; 6 basil leaves; Olive oil

For an express meal with a sauce that changes from the ordinary, make delicious pasta with peppers and cream cheese! To change traditional carbonaras or bolognese, nothing better than a recipe that smells good in summer with peppers which will bring a delicious smoky taste and a beautiful orange color to your dish, all mixed with cream cheese which will add creaminess to the sauce. An super easy to make and sunny recipe :-)

Main Dish

2 servings

15 min

10 min

Very Easy

vote now

Add to favorites Send this recipe to a friend Ask a question to the author Print this page

Ingredients

2 cups pasta
12 oz bell peppers (yellow, orange and red)
3.5 Tbsp cream cheese
1/2 onion
6 basil leaves
Olive oil

Materials

Blender
pan

Preparation

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.
While the pasta cooks, transfer the cooked peppers to the blender (you can save a few to decorate the dish if you wish) and add the basil leaves.
Blend until you get a smooth cream.
Pour the pepper cream into the pan, add the cream cheese and dilute with a little of the pasta cooking water. Then mix, leaving the heat low.
Drain the pasta and pour it into the pan, sauté them quickly (if necessary, add a little cooking water to make the sauce creamier).
Serve and decorate the pasta with the strips of peppers and a few basil leaves. There you go, your pepper pasta is ready!

You tried this recipe ?
Mention @petitchef_en and tag #petitchef

Report a mistake in the recipe text

Cookware

PetitChef_Official

Observations:

How to store Creamy Pepper Pasta?
You can keep them in the fridge for 24 hours. Before serving, heat them in a saucepan, adding a little water to dilute the sauce.

Can I use this base as a cold pasta salad?
Of course. Prepare the pepper and cream cheese sauce and use it to season the pasta that you have cooled before serving. For a more homogeneous mixture, we recommend that you add a drizzle of olive oil to your salad.

Which pasta should I use for this recipe?
We advise you to use short pasta. We chose tortiglioni but you can also try fusilli, rigatoni, mezze maniche, fusilli or farfalle.

What peppers should I use to prepare this recipe?
We recommend using a mix of red, yellow and orange peppers, the green pepper is a little less mild and sweet than the others.

What can I use instead of cream cheese?
You can use goat cream cheese. If you don't like it, we advise you to increase the dose of peppers to have a creamier consistency and add pasta cooking water.