Pasta with roasted bell pepper cream
Description
The recipe won't take much time. The bell pepper sauce stores well in the refrigerator for several days, but only without adding cottage cheese. You can also prepare the same sauce using hot red pepper, or add a small amount of it to the main sauce. Serve hot.
Instructions
- 1
Step 1
1. Wash and dry the bell peppers, place them on a baking sheet and roast in an oven preheated to 240°C for 20-25 minutes, turning occasionally, so that the vegetables cook evenly on all sides.
- 2
Step 2
2. When the peppers darken, place them in a sealed plastic bag, close it, and let them sit for 10 minutes or until the peppers have cooled down.
- 3
Step 3
3. Then cut the peppers in half and remove the skin and seeds.
- 4
Step 4
4. Cut the pepper flesh into strips and place in the blender bowl. Add half of the capers, 1 tbsp of cottage cheese, a pinch of salt, and blend until smooth. The sauce can also be pureed using an immersion blender.
- 5
Step 5
5. Cook the pasta according to the package instructions, but only for 2 minutes less. Drain, reserving some of the cooking water. Place the pasta in a frying pan, add the prepared sauce and the remaining capers, mix well and heat over high heat. If necessary, add 2-3 tablespoons of the reserved pasta water, then remove the pan from the heat. Add another tablespoon of cottage cheese and chopped parsley, and mix.
- 6
Step 6
6. When serving, sprinkle the hot pasta with grated Parmesan.