Roasted Red Pepper Pasta

Despite our best efforts, my toddler is in a phase where he won't eat much. Except for yogurt. Well, maybe not entirely correct, but he sure is conservative. And as for vegetables, his list is short - corn, cucumber. Baby corn. Possibly a snow pea or two. But that's pretty much it.

However, this pasta... he loved it. And so did we. Certainly not the healthiest of choices - it's very creamy and rich - but OH so good. Definitely something to try!

Next time, I'll add some toasted pine nuts on top, and fresh basil.

Roasted Red Pepper Pasta

2 red bellpeppers
1 small onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
125 g cream cheese with garlic & herbs (I used a brand called Cantadou)
200 ml crème fraiche (or half crème fraiche, half cream)
100 ml grated parmesan cheese
salt, pepper

Start by roasting the peppers. Place them - whole - in a roasting pan and bake at 200°C for 20-30 minutes. The skin will begin to blister and turn black. Immediately move to a small bowl and cover with plastic. Let them steam for at least ten minutes.

By then, they should be easy to peel, so do that, and remove any seeds. Cut into smaller pieces.

Fry garlic and onion in olive oil, on medium heat for 5-6 minutes. They should soften but not color. Add your cream cheese, crème fraiche (and possibly cream), and let it melt on low heat. Add pepper and parmesan, and blend with an immersion blender until smooth.

Serve over pasta, and with more parmesan.

Recipe in Swedish:
Rostad paprikapasta