John Myers
Ingredients for 2 servings:
- 200 g pasta
- 150 g cream cheese
- 2 bell peppers
- 1 bunch of basil
- 1 zucchini
- e.g. Parmesan
- oregano
- Paprika powder, hot
- salt and pepper
- some vegetable oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
vegetarian and light
First, wash the bell peppers, zucchini, and basil. Chop the bell peppers and set some aside. Slice the zucchini. Place the chopped bell peppers in a blender and chop them. Add the basil to the blender, reserving a little for later. Then blend in the cream cheese and season with salt, pepper, paprika, and oregano if desired. Meanwhile, cook the pasta according to the package instructions until al dente. Heat a pan with a little vegetable oil. Fry the zucchini and the remaining bell peppers in it. Drain the water from the pasta pot; a little of the cooking water can remain with the pasta in the pot. Stir the cream cheese sauce into the pasta and bring to a boil. Stir in the sautéed vegetables and serve the pasta with a little Parmesan cheese and the remaining basil, if desired. Note: I took the pasta out before the end of the cooking time so that it wouldn’t become too soft when cooked further with the cream cheese sauce.
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