Red Pepper Pasta
This Red Pepper Pasta is proof that you don’t need many ingredients to make something really good. You make it once, eat it, and immediately want to make it again.
Servings: 2 persons
Ingredients
- 1 red bell pepper
- 2 teaspoons olive oil
- 3 garlic cloves sliced
- ⅓ cup cannolichi or any pasta
- 1 + ⅛ teaspoon salt divided
- ¼ cup milk
- ¼ teaspoon italian seasoning
- ¼ teaspoon kashmiri chilli powder
- 1 tablespoon cream
Instructions
- Place the whole red bell pepper over flame and roast on low heat, turning as the pepper blackens and blisters on each side. Once it is charred and tender all over, place in a bowl, cover with a lid and let steam for 2-3 minutes so they soften and their skin loosens. When the peppers are cool enough to handle, peel off the skin and discard seeds & skin.1 red bell pepper
- Boil water in a pot, add 1 teaspoon of salt, pasta and bring to a boil. Cook on low for 7-8 minutes just until it's al dente.⅓ cup cannolichi or any pasta
- Add the peeled pepper to the mixer with milk, Italian seasoning and chilli powder and grind to a smooth sauce.¼ cup milk, ¼ teaspoon italian seasoning, ¼ teaspoon kashmiri chilli powder
- Heat oil in a pan, add garlic & saute for a few seconds till fragrant. Add pepper sauce and ⅛ teaspoon of salt and cook for a few seconds. Add pasta, cream, mix well, simmer for 1-2 minutes till the pasta absorbs all the sauce. Serve immediately.2 teaspoons olive oil, 3 garlic cloves, 1 + ⅛ teaspoon salt, 1 tablespoon cream
Video
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 227mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2101IU | Vitamin C: 78mg | Calcium: 62mg | Iron: 1mg