← All recipes

🍝 Creamy Pasta with Peppers and Peas

680 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Peppers (1 red and 1 yellow)
• 250 g Frozen peas
• 2 handfuls Basil
• 250 g Whipping cream
• 2 tbsp Butter
• 2 tbsp Parmesan
• Salt
• Pepper (from the mill)
• Nutmeg (freshly grated)

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Cut the peppers in half and remove the inside with the seeds.
3. 3. Cut the pepper flesh into thin strips.
4. 4. Dice the pepper strips into small pieces.
5. 5. Bring water to a boil and add some salt.
6. 6. Add the peas to the boiling salted water.
7. 7. Cook the peas for about 4 minutes.
8. 8. Drain the peas and let them drip dry.
9. 9. Melt the butter in a small pot.
10. 10. Pour the cream into the pot with the butter.
11. 11. Heat the mixture over low heat until it boils.
12. 12. Let the sauce simmer gently for 2 to 3 minutes.
13. 13. Stir the Parmesan into the warm sauce.
14. 14. Season the sauce with salt, pepper, and nutmeg.
15. 15. Bring a large pot of water to a boil and add plenty of salt.
16. 16. Cook the spaghetti in the salted water until al dente.
17. 17. Drain the pasta.
18. 18. Immediately distribute the hot pasta onto plates.
19. 19. Pour the cream sauce over the pasta.
20. 20. Sprinkle the prepared peppers over the pasta.
21. 21. Add the drained peas.
22. 22. Crumble the basil leaves and sprinkle them on top.
23. 23. Serve the dish immediately.
24. 24. Serve freshly grated Parmesan separately.

Nutrition per serving

• kcal: 680
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 78 g