Bored of the classic tomato spaghetti recipe? Then you must try this velvety roasted bell pepper pasta! Covered on a comforting and delicious sauce prepared with yellow and orange bell peppers, tomatoes, sour cream, and cream cheese, this easy spaghetti recipe is the weeknight meal you were looking for.
Ingredients
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4 Servings
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Preparation
For the pasta: In a small pot boil water. Add bay leaf and salt. Add spaghetti y cook for 5 minutes. Strain and set aside.
On a chopping board, place bell peppers. Using a basting brush, spread oil all over. Char in a griddle over medium heat. Place in a bag with coarse salt and freeze for 20 minutes. Remove skin using a knife. Cut in half and seed. Set aside.
For the sauce: Combine onion, garlic, tomato, peppers, sour cream, chicken broth, and cream cheese in a blender. While blending, add oregano and thyme. Blend until smooth.
In a small saucepan over medium heat, melt butter. Add sauce and cook thoroughly. Over low heat, incorporate pasta. Season with salt and pepper. Cook for 5 more minutes.
Serve roasted bell pepper pasta on a plate and garnish with thyme sprigs.
Presentation
Serve roasted bell pepper pasta on a plate. Garnish with thyme and serve with the bread of your choice.
Tips
For easy bell pepper skin removal, baste them with oil.
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Roasted Bell Pepper Pasta
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
25
g
8.33%
Total lipid (fat)
13.7
g
21.08%
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