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Marisol

Marisol Márquez

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Recipe of Pasta with pepper cream
Recipe

Pasta with pepper cream

20 mins
10 mins
Low
30
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Prepare this delicious pasta with pepper cream. It's very easy and quick to make. It has an incredible flavor, it is ideal to make it as a daily meal. Your family will love it, don't stop doing it.
Learn more about Marisol Márquez

Ingredients

6 portions
  • 2 bell peppers
  • 1 can evaporated milk
  • 1/4 teaspoons chicken broth
  • 1/4 cups cream
  • 3 tablespoons milk
  • 1 teaspoon salt
  • 1 tablespoon parsley
  • 1/4 cups manchego cheese
  • 250 grams pasta
  • 1/4 white onions
  • 1 clove garlic
  • 1 tablespoon butter

Preparation

Roast the peppers, on a comal or directly on the stove fire, when they are ready put them in a plastic bag.
In a pot, cook with a piece of onion, garlic and the pasta that you like the most (noodles, spaghetti, elbows ...). When the pasta is well cooked, drain it and remove the garlic and onion.
Peel the peppers, remove the seed and the vein, put them to grind together with the evaporated milk, the seasoning, salt to taste and the cream. If you see that it is very thick you can add a little milk (Optional).
In a pot or pan melt a little butter (to taste), add the pasta. Stir so that the pasta is fried with the butter. Pour the pepper cream into the paste and stir. Let it boil.
You can serve hot or cold, add a little parsley and Manchego cheese to garnish.

PRESENTATION

You can garnish with a little parsley or Manchego cheese.

TIPS

It is better that the milk is added during cooking depending on the taste. If you are going to reheat in the same way you can add a little milk.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
318.1
kcal
15.91%
Carbohydrate, by difference
43.7
g
14.57%
Protein
11.8
g
23.6%
Total lipid (fat)
10.4
g
16%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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