https://recipeselected.com

'Api
'U peleti 'uluaki
Vegan tu'u pepa kulokula hono kelevi pasita

Vegan tu'u pepa kulokula hono kelevi pasita

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

Kamata lau e Mode

miniti 'e

0 0

Vahevahe
2,735 Ngaahi fakakaukau
Hange ko e 0

Ngaahi me'a

Liliu 'a e Servings:

	400 l Pasita
	1 Polo kulokula
	1 Pepa lanu engeenga
	1 faingofua ʻo e Basil
	ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive
	ke nau 'ahi'ahi'i Soleki
	ke nau 'ahi'ahi'i Pepa 'uli'uli
	ke nau 'ahi'ahi'i Parmesan siisi for Vegan, use the vegan parmesan cheese!

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Itali

90
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

400 l Pasita
1 Polo kulokula
1 Pepa lanu engeenga
1 faingofua ʻo e Basil
ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive
ke nau 'ahi'ahi'i Soleki
ke nau 'ahi'ahi'i Pepa 'uli'uli
ke nau 'ahi'ahi'i Parmesan siisi
for Vegan, use the vegan parmesan cheese!

Ngaahi fakahinohino

Ko ha ipu 'uluaki 'a e faka'ofo'ofa 'o e fa'ahita'u mafana 'a e pasita mo hono kelevi polo tunu. Pasita nounou lelei, 'o e lahi 'o e faile 'oku ke fie ma'u taha, kuo mau fili 'a e fusilli, taukei mo ha hono kelevi velvety fai mo polo tunu, basil mo e lolo, 'ikai ha me'a lahi ange!

Ha pasita ifo mo lanu faka'ofo'ofa 'a ia 'oku ne 'ai 'a e lelei taha 'i he fa'ahita'u mafana 'i he taimi 'oku 'a e polo 'i 'olunga 'i he, ha fa'ahita'u 'a vesitapolo ia 'oku 'ikai ngata pe ma'u ia 'o lahi 'aupito ka kuo 'oku fakaifo 'a e koloa'ia, ngaahi 'ulungaanga pe 'o e fa'ahita'u mafana.

He tui ’ mafuli pe 'o e % s, 'i he founga ko 'eni, te ke ma'u 'i he founga 'o e teuteu 'o e polo, ko 'eni, Ko hono mo'oni, ke pau na'e fohi 'uluaki ke tu'u 'i he 'ovani pea tapuni leva 'i ha ki'i tangai, te ke sio ki he founga faingofua ko ia ke fohi kinautolu hili 'a e ma'u ne foua 'a e founga ko 'eni.

Ngaahi sitepu

1 Fai 'e 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 Fai 'e	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, pepa, basil and a little extra virgin olive oil. Blend well all until you get a very fragrant cream.
3 Fai 'e	Boil a saucepan with plenty of salted water and when it comes to a boil, drop the pasta.
4 Fai 'e	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 Fai 'e	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 Fai 'e	Add some grated Parmesan Cheese or the Vegan one and serve.