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Cream noodles with colorful pepper cubes

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Ingredients for 4 servings:

  • 500g linguine
  • 150 ml apple cider
  • 3 bell peppers, red, yellow, green
  • 250 g QimiQ
  • 50 g cheese, grated
  • 1 tbsp oil
  • 1 small onion(s)
  • 2 garlic cloves
  • 1 tbsp flour
  • salt and pepper
  • chili flakes
  • Basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with QimiQ sauce base

Clean, wash, and dice the bell peppers. Peel and thinly slice the onion and garlic cloves. Sauté both in oil, sprinkle with flour, and fry briefly. Deglaze with must and simmer briefly. Add the diced bell peppers and pour in the QimiQ Sauce Base. Bring a large pot of water to a boil. Add 1 teaspoon of salt and cook the pasta for 8 minutes until al dente, then drain. Just before serving, stir the cheese into the sauce and season with salt, pepper, and chili flakes. Chop the basil and stir in. Mix the sauce with the pasta and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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