Heat water, add garlic, onion, salt to taste, and a teaspoon of olive oil, about 5 minutes.
Once the water is hot, add La Moderna® pasta until it is cooked, approximately 5 more minutes.
Remove the spaghetti, drain it, and place it in ice water to finish cooking.
Separately, roast the bell peppers on a griddle and then place them in a clean plastic bag to sweat a little so you can easily remove the skin.
Once roasted and peeled, cut them into strips.
Add the bell peppers, onion, and garlic that you cooked with the pasta to the blender, along with the cream, the teaspoon of Knorr chicken bouillon, a splash of milk, and salt to taste.
Heat a skillet with a teaspoon of olive oil, add the blender mixture, and let it cook over low heat for about 3 minutes.
Then drain the spaghetti and add it to the previous mixture.
Mix well, adjust the salt, and let it cook for 5 more minutes.
Finally, add the grated Manchego cheese on top, or you can add it when serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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