Marisol Márquez

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Marisol Márquez

Pasta with pepper cream

Name: Pasta with pepper cream
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 bell peppers; 1 can evaporated milk; 1/4 teaspoons bouillon powder; 1/4 cups cream; 3 tablespoons milk; 1/4 teaspoons pending; 1 tablespoon parsley; 1/4 cups manchego cheese; 250 grams pasta; 1/4 white onions; 1 clove garlic; 1 tablespoon butter

20 mins

10 mins

Low

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Marisol Márquez

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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 day-to-day meal. Your family will love it, do not stop doing it.

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Ingredients

6 portions

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Preparation

Roast the peppers, on a comal or direct on the stove fire, when ready put them in a plastic bag.

In a pot put to cook with a piece of onion, a garlic and the pasta that you like (tallarin, spaghetti, coditos ...). When the pasta is well cooked put it to drain and remove the garlic and onion.

Peel the peppers, quital the seed and the vein, put them to grind together with the evaporated milk, the seasoning, salt to the taste and the cream. If you see that it is too thick you can add a little milk (Optional).

In a pot or pan put a little butter to melt (to taste), add the pasta. Move so that the pasta is cold with the butter. Pour the pepper cream into the pasta and stir. Let it boil.

You can serve hot or cold, add a little parsley and Manchego cheese to garnish.