Creamy Red Pepper Shells
Bright red bell peppers so sweet and succulent, paired with some cream it becomes a bright red sauce perfect for any pasta dish. Topped with some bacon and cherry tomatoes and you got yourself a quick and easy dish.
With the peppers and tomatoes roasted in the oven you get this hint of smokiness in your sauce. Paired with some fresh basil just to bring it all together. Quick, easy, and tasty.
Roast Them Peppers
2 Red Bell Peppers
4 Cloves Garlic
1 Stock Cube
1/2 Cup Double Cream
Cut your peppers into inch sized cubes and half your tomatoes. Lay them onto a tray lined with baking paper and into the oven at 250°C for 5-8 minutes till a nice char has developed.
While the peppers and tomatoes are roasting slice your bacon into small pieces and into a pan on medium high heat to fry till crispy and set aside.
Slice up your mushrooms and fry them in the bacon fat and set aside.
Add your roasted peppers and tomatoes into a blender along with a hand full of fresh basil, 4 cloves of garlic (peeled), 1 stock cube, 1 cup of water and 1/2 a cup of double cream. Blend till smooth.
In a pot on medium heat add your bell pepper sauce with your fried mushrooms and let it simmer for 10-15 minutes till the raw garlic taste is mellowed and the sauce slightly thickens. Add salt to taste.
Slice your cherry tomatoes into half and add it into the sauce along with your boiled pasta shells. (The pasta shells should be slightly under cooked).
Give the mixture a good mix and let the pasta finish cooking in the sauce, should take another 3-5 minutes.
Serve up topped with your lovely crispy bacon and some cheese if you would like.