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Tuesday, 6 October 2015

Spaghetti with Grilled Bell Peppers and Cream / Vegetarian recipe / Italian Cuisine

Days have gone when kids would happily eat whatever was served to them without any demands. When i was a kid, we heartily enjoyed our desi khana. There were many reasons for this , may be because internet and media was not much used and also we hardly thought of trying international cuisine out in restaurants in those days. But now that days have changed , kids have become demanding and want to be offered with variety of food on their meal tables.

My Son is a fussy eater , but is fond of Italian food which makes me try different pasta dishes. Last time i tried cooking Macaroni with Garlic Crumbs which was a big hit at my place. This time i made  Spaghetti with Bell Peppers and cream sauce. Colourful Bell Peppers make the dish very appealing . The sweetness of red Onion complements the peppers in this dish. The intensely aromatic Rosemary imparts nice earthy flavors to the dish. The added cream makes the sauce rich. I have followed this recipe from a cook book - Best ever pasta sauces by Linda Fraser.

  • Red, Green ,and Yellow bell pepper ( 1each), cored seeded and cubed
  • 200 g Spaghetti
  • 2 tbsp Olive oil
  • 1 red Onion , sliced
  • 1-2 garlic clove, chopped 
  • 2 tbsp chopped fresh rosemary
  • 1/4 cup double cream
  • Salt and ground black pepper to taste
  • Fresh rosemary sprigs to garnish.
  1. Preheat the grill to hot. Place the peppers in a tray , skin side up, on a grill rack. Grill for 5-10 minutes until the skin begin to blister and char, turning occasionally. If you do not have a oven , you can roast the whole bell peppers over gas flame and then remove the peel and use them.

  2.  Remove the peppers from heat , cover with a clean dish towel  and leave to stand for about 5 minutes. Carefully peel away the skins from the peppers and discard. Slice the peppers into thin strips.

  3.  Cook the pasta until it is al dente ("to the tooth") in plenty of boiling salted water according to the instructions on the packet.

  4.  Heat the oil in a frying pan and saute the onions and garlic until softened.

  5.  Stir in the sliced peppers and chopped rosemary and fry gently for about 2-3 minutes .

  6.  Stir in the cream and heat gently. Season to taste with salt and pepper.

  7.  Drain the pasta thoroughly and toss in the sauce. Serve immediately, garnished with sprigs of fresh rosemary.

  Blogging gives me chance to try cooking and posting food recipes from various Cuisines. You can check out my other post for recipes from around the world.
Pineapple Jam tarts and Nasi lemak from Malaysian Cuisine
Guacamole from Mexican Cuisine
Pineapple Fried Rice from Thai Cuisine
Paneer LolipopSchezwan Sauce and Soya chunk Manchurian from Indo -Chinese Cuisine
Spicy Potato salad and Vegetable Momos from Nepalese Cuisine
Elbow Macroni and Garlic Crumbs from Italian Cuisine 

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