450 calories per serving
Ready in 45 minutes
1 small yellow pepper
1 small red bell pepper
250 ml vegetable stock
2 tablespoons extra virgin olive oil
1 red onion
2 basil leaves
160 g pasta
Wash the peppers, remove cores, seeds and white ribs and reduce them into cubes.
Heat the vegetable broth.
Place two tablespoons of olive oil in a pan and finely chop the onion. Brown it over medium heat, then add the peppers. Put a pinch of salt, pepper and grated half a ladle of hot broth.
Cook for 10 minutes over medium heat, covered, stirring occasionally. After the cooking time uncover and cook another 5 minutes. Combine a little vegetable broth if the sauce dries too.
Once cooked set aside two tablespoons of the rest of pepper and mix together with a spoonful of broth and two basil leaves washed and chopped.
Put the cream in a bowl.
Cook the pasta in salted water, drain and season without too much shake in the bowl, stirring thoroughly. Serve garnished with peppers and chips required by salted.
PASTA PERFECT COMBINATION
Fusilli, curls trofie, celentani, homemade.
This article courtesy of “Lo Spicchio d’aglio” .