Spaghetti is always a good idea when you are short and hungry. With this recipe of spaghetti with sweet pepper sauce you can have a new option for when you want to eat pasta, with a different flavor. As a tip, we recommend that you varnish the peppers with oil, this will help all parts of the pepper to cook completely and make it easier to peel the skin.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
For the pasta: in a pot boil water, add the bay leaf and salt; Add the spaghetti and cook for 8 minutes. Drain and reserve.
On a board, place the peppers and with the help of a brush, varnish them with oil until completely covered, then roast on a griddle over medium heat. Place in a bag with sea salt and refrigerate for 20 minutes. Remove the skin with the help of a knife, cut in half and remove the seeds. Reservation.
For the sauce: blend the onion, garlic, tomato, peppers, sour cream, chicken broth and cream cheese; while continuing to blend, add oregano and thyme, mix until you get a homogeneous consistency.
In a small saucepan over medium heat melt butter, add the sauce and cook until it begins to change color; over low heat, add the pasta, season with salt and pepper and cook for 5 more minutes.
Serve on a plate and decorate with thyme branches.
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