Tagliatelle with creamy pepper sauce

main dish Vegetarian summer
Total: 1 hr 15 min. | Active: 30 min.
vegetarian

This recipe transforms peppers into a creamy pasta sauce, no effort involved. All it takes is a little patience. The peppers are roasted in the oven (this is the bit that takes some patience), emerging both easy to peel and wonderfully flavourful. Blended with some cream, dried tomatoes and a few more ingredients for added flavour, they make a delicious sauce.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

To roast the peppers
4  red peppers
1  red onion, quartered
2  garlic cloves, peeled
Sauce
6  dried tomatoes in oil, drained, roughly chopped
1 ½ dl cream
2 tsp sugar
¼ tsp chilli flakes
½ tsp salt
a little  pepper
Tagliatelle
300 g pasta (e.g. tagliatelle)
  salted water, boiling
1 bunch basil
60 g Parmesan, shaved into strips using a peeler

How it's done

To roast the peppers

Transfer the peppers to a tray lined with baking paper. Roast for approx. 45 mins. in the centre of an oven preheated to 220 °C until the pepper skin is dark. Turn the peppers halfway through the cooking time, and add the onions and garlic to the tray. Remove the peppers, onions and garlic, place the peppers in a bowl and cover with a damp tea towel, leave to cool. Peel the peppers and remove the seeds.

Sauce

Place the peppers, onions and garlic in a measuring cup. Add the dried tomatoes and cream, puree until smooth, season. Pour the sauce into a frying pan.

Tagliatelle

Cook the tagliatelle in salted water until just al dente, drain and reserve approx. 50 ml of the cooking water. Add the tagliatelle and the cooking water to the sauce, mix and finish cooking the tagliatelle. Mix the basil in with the tagliatelle, sprinkle with the cheese.

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