Creamy Red Pepper Pasta
Servings - 2
INGREDIENTS
Water - 1 litre
Olive oil - 1 teaspoon
Salt - 1/2 teaspoon
Spaghetti pasta - 140 grams
Olive oil - 1 tablespoon
Red bell pepper - 80 grams
Tomato - 60 grams
Onions - 50 grams
Garlic - 2 tablespoons
Olive oil - 1 tablespoon
Salt - 1/2 teaspoon
Crushed black pepper - 1/2 teaspoon
Cream cheese - 60 grams
Tomato bouillon - 1 teaspoon
Chicken stock - 300 milliliters
Cilantro - 1 teaspoon
Dried parsley - 1/2 teaspoon
Parmesan cheese - 1 tablespoon
Dried parsley - for garnishing
Parmesan cheese - for garnishing
PREPARATION
1. In a skillet, add 1 litre water, 1 teaspoon olive oil, 1/2 teaspoon salt and stir well.
2. Add 140 grams spaghetti pasta and stir well. Boil for 8 - 10 minutes then, remove from heat.
3. Drain the pasta and toss with 1 tablespoon olive oil.
4. In a dish, add 80 grams bell pepper, 60 grams tomato, 50 grams onions, 2 tablespoons garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon crushed black pepper on it.
5. Preheat the oven to 400°F/200°C and bake for 15- 20 minutes.
6. Remove from the oven and transfer the roasted vegetables to a blender. Add 60 grams cream cheese, 1 teaspoon tomato bouillon, 300 milliliters chicken stock and until smooth.
7. Pour the blended mixture into a pan and stir for 2 - 3 minutes. Add boiled spaghetti pasta and cook for 2 - 3 minutes.
8. Add 1 teaspoon cilantro, 1/2 teaspoon dried parsley and 1 tablespoon parmesan cheese. cook for a minute and remove from heat.
9. Garnish with dried parsley and parmesan cheese.
10. Serve.