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Pasta with sheep's milk yogurt and peppers

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Ingredients for 4 servings:

  • 250 g red bell pepper(s)
  • 250 g bell pepper(s), yellow
  • 200 g yogurt (sheep’s milk yogurt, 6% fat)
  • 500 g pasta, short (fusilli or farfalle)
  • oil
  • salt and pepper
  • possibly milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta. Trim and dice the peppers. Heat the oil and fry the peppers until crispy. Season with salt. When the peppers are translucent, add the sheep’s milk yogurt. Cook until the peppers are soft. Add more milk if the sauce becomes too dry. Season to taste with salt and pepper. Serve with the cooked pasta.

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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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