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🌶️ Roasted Pepper Spaghetti with Smoked Caciocavallo Cheese

540 kcal · 35 min · 4 servings

Ingredients

• 300 g Spaghetti
• 2 Stück Vegetable onions
• 3 Stück Red bell peppers (julienned)
• 200 g Caciocavallo cheese (shredded)
• 5 g Chili flakes (ground)
• 50 ml White wine (dry)
• 30 g Butter
• 15 ml Olive oil
• nach Bedarf Salt and black pepper

Instructions

1. 1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Place the pepper strips and halved onions on the sheet. Drizzle with olive oil, salt, and pepper.
2. 2. Roast the vegetables in the oven for 20 minutes until edges are caramelized and soft. Remove from oven and stir in chili flakes.
3. 3. Cook the spaghetti in a large pot of salted boiling water al dente. Reserve 150 ml of the pasta water.
4. 4. In a large skillet over medium heat, melt the butter. Add the roasted vegetables and warm through for 2 minutes.
5. 5. Deglaze with white wine and let the liquid reduce for 2 minutes until almost evaporated.
6. 6. Remove skillet from heat. Add the drained spaghetti and half of the shredded Caciocavallo cheese. Pour in the pasta water and stir vigorously until the cheese forms a creamy sauce.
7. 7. Serve the pasta on plates. Sprinkle with the remaining cheese and serve immediately.

Nutrition per serving

• kcal: 540
• Protein: 24 g · Fett/Fat: 22 g · Carbs: 62 g