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Pasta With Capsicum Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a really easy and quick pasta sauce that makes a nice change from tomato sauce or pesto. It's from Stefano de Pieri's 'A Gondola on the Murray' and is easy to adapt to what you have around the kitchen, eg I made it without the onion and cheese, and with dried basil, and it was still v tasty. It's quite rich because of the cream, and would work well as a starter/entree as well as a main.

This is a really easy and quick pasta sauce that makes a nice change from tomato sauce or pesto. It's from Stefano de Pieri's 'A Gondola on the Murray' and is easy to adapt to what you have around the kitchen, eg I made it without the onion and cheese, and with dried basil, and it was still v tasty. It's quite rich because of the cream, and would work well as a starter/entree as well as a main.

Ingredients

Serves: 2

Metric Cups
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 4 tablespoons olive oil
  • 5 red peppers (fleshy, sliced and seeds removed)
  • basil leaves (a few)
  • 250 millilitres chicken stock
  • 125 millilitres cream
  • 350 grams farfalle pasta (or penne pasta)
  • 125 millilitres grana padano cheese (grated)
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 4 tablespoons olive oil
  • 5 red bell peppers (fleshy, sliced and seeds removed)
  • basil leaves (a few)
  • 9 fluid ounce chicken broth
  • 4 fluid ounce cream
  • 12⅜ ounces farfalle pasta (or penne pasta)
  • 4 fluid ounce grana padano cheese (grated)

Method

Pasta With Capsicum Cream is a community recipe submitted by arista and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook onion and garlic in olive oil until transparent.
  • Add capsicums, basil and stock, and cook with lid on for 15 mins or until soft.
  • Puree in a blender, return to the pot and add the cream.
  • Warm this while you cook the pasta.
  • Drain, add to the sauce, add cheese and serve at once with black pepper.
  • Cook onion and garlic in olive oil until transparent.
  • Add capsicums, basil and stock, and cook with lid on for 15 mins or until soft.
  • Puree in a blender, return to the pot and add the cream.
  • Warm this while you cook the pasta.
  • Drain, add to the sauce, add cheese and serve at once with black pepper.
  • Tell us what you think