Cellentani with Red Pepper Cream is a fresh and velvety pasta dish where the natural sweetness of red peppers meets the brightness of lemon and the warm aroma of spices. The smooth cream coats the curved pasta beautifully, creating a perfect balance between lightness and flavor. Ideal for summer lunches, colorful buffets, or a satisfying vegetarian meal. Let’s see how to make Cellentani with Red Pepper Cream.
Vegetarian
Summer
Quick
Vegetarian
Cellentani with Red Pepper Cream
Cellentani pasta with a smooth red pepper and tomato cream, flavored with lemon and warm spices. A fresh and vegetarian Italian dish.
Ingredients
- Cellentani pasta 500 g
- Red bell peppers 2 (about 400 g)
- Firm red tomatoes 2 (about 250 g)
- Small onion 1
- Juice of 1 lemon
- Vinegar 1 tablespoon
- Extra virgin olive oil 60 g
- Ground cinnamon a pinch
- Nutmeg a pinch
- Salt to taste
Tools
- Large pot
- Colander
- Blender
- Knife
- Cutting board
- Mixing bowl
Instructions
- Cook the cellentani very al dente in plenty of salted water.
- Drain and rinse under cold running water.
- Wash peppers and tomatoes, remove seeds and stems.
- Peel the onion and cut vegetables roughly.
- Blend vegetables with lemon juice, vinegar, olive oil, salt and spices until smooth.
- Transfer pasta to a large bowl and dress with the pepper cream.
- Mix well and refrigerate for at least 1 hour before serving.
Nutritional values (per serving)
Calories
390 kcal
390 kcal
Fat
12 g
12 g
Carbohydrates
60 g
60 g
Protein
9 g
9 g
Sugar
8 g
8 g
Fiber
5 g
5 g
Sodium
250 mg
250 mg
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