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Ingredients

Adjust Servings:
Bell Peppers – 3
Garlic – 6 cloves
Parmesan – 1 ⅓ oz (40 g)
Paprika – 1 tsp
Ground Black Pepper – ¼ tsp
Cream – 10 fl oz (300 ml)
Dry Pasta – 10 ½ oz (300 g) Shells
Olive Oil – 1 tbsp
Salt – 2 tsp

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Pasta With Cream Sauce

Pasta With Cream Sauce

Cuisine:
  • 60 min
  • Serves 4
  • Medium

Ingredients

  • Bell Peppers – 3
  • Garlic – 6 cloves
  • Parmesan – 1 ⅓ oz (40 g)
  • Paprika – 1 tsp
  • Ground Black Pepper – ¼ tsp
  • Cream – 10 fl oz (300 ml)
  • Dry Pasta
    Shells
    – 10 ½ oz (300 g)
  • Olive Oil – 1 tbsp
  • Salt – 2 tsp

Recipe

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Pasta is truly an Italian dish. It is served with different sauces, with or without meat. Italians can eat it every day, and this is not surprising: it is impossible to resist a plate of delicious creamy pasta.

Horns, bows, spirals, shells — choose any shape of pasta you like or leave the decision to your kid. He or she will appreciate it immensely, and will gladly eat every last piece. The distinctive feature of this pasta is the sauce. Roasted bell peppers, mixed with cream, give the dish a pleasant appearance and delicious taste. After trying it once, this pasta recipe will become your all-time favorite!

Steps

1
Done

Wash and dry bell peppers and pierce them with a toothpick in several places. Line a baking sheet with foil and lay out the bell peppers and unpeeled garlic on it.
2
Done

Preheat the oven to 390 °F. Bake the garlic for 15 minutes; the bell peppers — 25–30 minutes (until soft).
3
Done

Put the bell peppers in a bag and close it tightly. After 15–20 minutes, peel them and remove the seeds.
4
Done

In a blender, grind the bell pepper and peeled garlic until smooth, add cream, salt, and spices; mix thoroughly.
5
Done

Boil a large amount of water, add salt, and put in the pasta. 2–3 minutes before it is ready, remove it from heat, drain the water, and add oil.
6
Done

Mix the sauce into the pasta and warm it for several minutes, stirring continuously. Sprinkle with grated cheese and serve.

Eat the pasta with cream sauce hot — thus, you will feel the palate fullness. For this recipe, you can use pasta of any shape made from durum wheat.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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