Conchiglie with Bell Pepper and Cheese
Prep: 10min
|
Servings: 4
|
Cook: 15min
Conchiglie with bell pepper and cheese is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g conchiglie
- Salt
- Pepper
- 2 red bell peppers
- 1 tsp oil
- 200 g sheep cheese
- 1 tbsp mild ajvar (paprika paste)
- 1 tsp tomato paste
- 50 ml Vegetable broth
- 0.5 bunch thyme
- pepper (ground)
Instructions
-
1.
Wash, trim, halve, seed, remove the white skin from the bell peppers and slice into strips. Crumble the sheep cheese. Mix the ajvar, tomato paste, and broth; add a sprig of thyme, season with salt and pepper, and warm. Cook the pasta in plenty of boiling salted water until al dente.
-
2.
Sauté the bell peppers in oil, pour in the broth, remove the thyme, let it infuse slightly, drain the pasta, combine, and season with salt and pepper. Plate, sprinkle with thyme and sheep cheese, and serve.
