Spaghetti with Bell Pepper

Karla Valles
Karla Valles
Delicious, different spaghetti; you will love it. You can pair it with a good cut of meat, fish, or chicken, whatever you prefer.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package La Moderna® spaghetti
  • 1 clove garlic 1 clove garlic
  • 1/4 onions 1/4 onions
  • salt salt
  • 2 teaspoons olive oil 2 teaspoons olive oil
  • 2 green bell peppers
  • 1 package cream cheese, 190 g 1 package cream cheese, 190 g
  • 1/2 cups cow's milk 1/2 cups cow's milk
  • 1/3 cups Manchego cheese, grated 1/3 cups Manchego cheese, grated
  • 1 teaspoon Knorr® granulated chicken bouillon
Preparation
25 mins
10 mins
Medium
  • 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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