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Pasta ni Sauce ni Pepper Damudamu ni vegan Roasted

Pasta ni Sauce ni Pepper Damudamu ni vegan Roasted

Name: Vegan Roasted Red Pepper Sauce Pasta
Yield: 4
Cuisine: Italian
Ingredients: Pasta: 400 g; Red Peppers: 1; Yellow Pepper: 1; Basil: 1 tuft of; Extra Virgin Olive Oil: to taste; Salt: to taste; Black Pepper: to taste; Parmesan cheese: to taste

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Gacagaca

Moica na Servings:

	400 lako Pasta
	1 Peppers Damudamu
	1 Pepper dromodromo
	1 tuft ni Basil
	tovolea Ikuri ni goneyalewa na waiwai ni Olive
	tovolea Salt
	tovolea Pepper ni Black
	tovolea Parmesan jisi for Vegan, use the vegan parmesan cheese!

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O na gadreva mo curu se rejisita me ivakatakilakila ni ivola/taleitaki lewena oqo.

Iyaya:

Cuisine:

Itali

90
Veiqaravi 4
Rawarawa

Gacagaca

400 lako Pasta
1 Peppers Damudamu
1 Pepper dromodromo
1 tuft ni Basil
tovolea Ikuri ni goneyalewa na waiwai ni Olive
tovolea Salt
tovolea Pepper ni Black
tovolea Parmesan jisi
for Vegan, use the vegan parmesan cheese!

IDusidusi

Pasta kei na sauce ni roasted na tiki sai koya e dua na kakana ni imatai ni vulaikatakata totoka. Pasta ni lekaleka uasivi, ni na levu duadua ni vinakati, Eda sa digitaka na fusilli, Yalovinaka ka vakatuituinataki ena e dua velvety na sauce ka cakava vata kei na tiki ni roasted, basil kei na waiwai, e dua na ka levu cake!

A tasty and colorful pasta that makes the best in summer when the peppers are at the top, a season in which vegetables are not only found in abundance but have that rich flavor, characteristic only of the summer season.

The chef’s trick, in this recipe, ko na kunea ena na iwalewale ni vakavakarau ni tiki, oqo, na ka dina, me voci dodonu taumada ni roasted ena ovani ka qai sogo ena dua na kato, o na raica vakacava na rawarawa tu ni noda civicivi ni oti sa qai oti na iwalewale oqo.

Na ikalawa

1 Cakava 10	Roast the peppers by placing them whole and washed over the flame of the stove. Do not be afraid they will not catch fire but the skin will become all black. When they are completely black put them to rest in a plastic bag, I use those from freezer. Close the bag and let it rest for about ten minutes.
2 Cakava	After this time clean the peppers and thanks to the steam that will be created inside the bag the skin will come away with very little effort. Clean the pepper, remove the inside and the seeds then cut into chunks and place them in the glass of the immersion blender together with salt, pepper, basil and a little extra virgin olive oil. Blend well all until you get a very fragrant cream.
3 Cakava	Boil a saucepan with plenty of salted water and when it comes to a boil, drop the pasta.
4 Cakava	In a pan heat oil with the crushed garlic clove and chilli if you like. When it is hot, pour the cream of pepper and let it heat only.
5 Cakava	Drain the pasta and keep a couple of ladles of cooking water aside. Dip the pasta into the pan with the cream, remove the garlic and stir fry it to mix it with the sauce. If it is too dry, add a little cooking water that you have put aside.
6 Cakava	Add some grated Parmesan Cheese or the Vegan one and serve.