Pasta with Pepper and Cheese

Name: Pasta with Pepper and Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Red peppers to clean 14.1 oz; Cheese 3.5 oz; Shallot 1; Fresh liquid cream 0.8 cup; Water 0.625 cup; Sweet Paprika ½ tsp; Fusilli pasta 11.3 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

495

Calories per serving

Vegetarian

Energy Kcal 495
Carbohydrates g 58.2
of which sugars g 6.9
Protein g 10.3
Fats g 24.6
of which saturated fat g 12.5
Fiber g 2.5
Cholesterol mg 60
Sodium mg 340

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone

PRESENTATION

A creamy sauce, made even more tantalizing with the addition of cheese that melts in just a few moments: this is how our pasta with bell pepper and cheese is born, a tasty first course that will brighten up your menus. The result of the combination of bell peppers and cheese is an explosive mix of bold and enveloping flavors that will win over both young and old at the first taste! Served in delightful single-portion cocottes, this pasta with bell pepper and cheese cream will not only be delicious but also beautiful to look at!

Try these tasty variations of pasta with bell peppers as well:

Pasta with bell peppers, sausage, and feta
Pasta with bell pepper cream
Pasta with bell pepper and Taleggio cream

INGREDIENTS: Red peppers 14.1 oz (400 g) - to clean; Cheese 3.5 oz (100 g); Shallot 1; Fresh liquid cream 0.8 cup (200 g); Water 0.625 cup (150 g); Sweet Paprika ½ tsp; Fusilli pasta 11.3 oz (320 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

Preparation

How to prepare Pasta with Pepper and Cheese

To make the pasta with bell pepper and cheese, peel and thinly slice the shallot 1. Wash the bell peppers, cut them in half, remove the seeds and stalk 2. Cut them into pieces about 1 inch 3.

Pour the shallot into a pan 4, drizzle with oil 5, and sauté for a couple of minutes. Add the bell peppers to the shallot sauté 6.

Cover with water 7 and season with paprika 8, cook over medium heat for 10 minutes. Once cooked 9,

transfer everything into a tall glass and blend with an immersion blender 10 until you get a smooth cream 11. Pour the bell pepper cream into a large pot 12,

add the fresh cream 13, thyme 14, and adjust the pepper and salt. Keep it warm. Meanwhile, cook the fusilli in boiling salted water 15.

Drain the al dente fusilli and transfer them to the pot with the bell pepper cream 16, stir to flavor 17. Grease 4 individual mini cocottes with oil 18.

Pour the pasta 19. Place a slice of cheese on top of the pasta for each cocotte 20 and put it in a preheated oven, grill mode for 1 minute. Remove from the oven and season with pepper 21. The pasta with bell pepper and cheese cream is ready, enjoy it hot!