Creamy and Sweet Peppers Spaghetti (No Roasting)

Try this sweet peppers spaghetti! Though nothing like the Italians cook, it was surprisingly tasty! And I think it’s a good way to eat sweet peppers too!

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Use Frying Pan to Save Time and Energy

Most of the sweet peppers sauce recipes suggest baking in the oven for 20 minutes. C’mon, it’s just two sweet peppers, I don’t want to use a big oven as it consumed too much energy. Although I know that the peppers would be sweeter if roasted slowly. But for the sake of efficiency and convenience, I’d use a frying pan. They might not be perfect, but the sweetness was enough still, and this way could save half the time!

If you think 10 minutes is too long, you can also consider cooking the peppers in the microwave. Just bear in mind that the sweetness may only be released to a limited extent. Remember, slow cooking always enhance flavour.

Creamy and Sweet Peppers Spaghetti Recipe

Quickly make a creamy and sweet peppers sauce in less than 20 minutes. Toss it with cooked spaghetti and voilà! An easy weekdays meal is done!

Ingredients

Serves 2

• 160 g spaghetti
• ½ medium onion, sliced
• 1 clove garlic, sliced
• 1 dried chilli, deseeded
• 1 yellow pepper, shredded
• 1 red pepper, shredded
• 2 tbsp crème fraîche
• ¼ tsp salted vegetable bouillon powder (or use salt)
• olive oil
• salt and pepper
• handful of fresh parsley, chopped

How to Make

1. Bring a pot of salted water to a boil, cook the pasta according to the package’s instructions.
2. Heat 2-3 tbsp of olive oil in a pan over medium-low heat, cook the onions, garlic and chilli until fragrant. Tip in the peppers with a pinch of salt and pepper to taste, cover and cook over medium-low heat for about 10 minutes until the peppers are softened.
3. Set aside a few stripes of sweet peppers for garnish. Put the rest with crème fraîche, 2 tbsp of olive oil, veg bouillon powder and a pinch of salt and pepper in a blender. Blitz until smooth.
4. Return the sweet peppers sauce to the pan and stir in the cooked spaghetti. Add some more pasta cooking water if required. Toss well everything.
5. Before serving, freshly twist in some more black pepper and garnish with the remaining sweet peppers and parsley.

You can swap the crème fraîche with nuts butter to make it vegan.