Pepper Pasta Sauce (with photo)

[farfallina]

I hope you like




Pepper Pasta Sauce:

Ingredients:
200g red pepper, roughly chopped
150g green pepper, roughly chopped
40g margarine or butter
40g parmesan, roughly chopped
150g milk cream
Salt



Preparation:
    * Grate parmesan for 15 seconds by speeding up from 2 to 9 and set aside

    * Chop peppers for 5 seconds on Speed 7
    * Add margarine and salt. Cook for 20 minutes at 100°C on Speed 2
    * Add parmesan and cream. Mix for 15 seconds on Speed 4
    * Mix your sauce with pasta and serve


Buon Appetito



Photos:  http://thermomixtarifdefterim.blogspot.com/2010/03/pepper-sauce.html  http://www.cookaround.com/yabbse1/showthread.php?t=26792

Tips/Hints: 
I reduced the amount of butter to make it lighter. In original recipe it was 80g, I used 40 instead.  It was very delicious as well
 

[Thermomixer]

Thanks farfallina -another quick, easy and tasty recipe 

[Cornish Cream]

This recipe with very few ingredients makes a delicious rich sauce.
I served mine with Penne Pasta with grated Parmesan. A simple meal for a summers day.
This would be a lovely sauce to serve with Seafood Ravioli.
I used butter not margarine when making the recipe.

[JulieO]

That looks so good Cornish.

[judydawn]

Meals don't have to be complicated to taste nice and farfallina has many recipes on the forum which use only a few ingredients. Good one to choose for the challenge Denise.

[cookie1]

Thank you. This looks so nice and easy. We should do this sort of thing every 12 months to revitalise some of the yummy meals that we all forget.

[Kimmyh]

I agree cookie. Looks delicious CC.

[Itsnotartitsdinner]

Yum!

[farfallina]

You are so right CC !
I've quitted using margarine for good !
I am happy you liked it.

[KarenH]

I have a glut of red capsicums and was thinking of making this recipe - can anyone suggest what 150g milk cream means?  Is that full cream milk, or would you use cream?

[JulieO]

Karen I had a look at my notes from when I made this and I wrote that I used 100g cream with 50g of milk mixed in.  I guess it's to give a more creamy taste than just using milk, but these days I would use light & creamy evap milk instead, still creamy taste but less calories. 

[KarenH]

Oh I hadn't even thought of the light and creamy evaporated milk!   Thanks again Julie - looks like I have some cooking to do this weekend.

[farfallina]

Hi Karen

It is full fat cream. The one I am using has 35 % fat.

I hope you enjoy it

[KarenH]

I made this today using all red capsicums, and I doubled the recipe.  Double quantity fits nicely in the TM31, but I wouldn't want to do any more than that.  My red peppers were quite wet once I had chopped them in Step 2, so I left the MC out while I cooked them for the 20 mins to let some of the water evaporate.  I used 2/3 thickened cream and 1/3 full fat milk in the last stage, because that was all the cream I had left.  The sauce is certainly delicious and full of flavour!  It is still a bit liquid for my liking, so I might reduce the milk/cream at the end next time.  I am going to use some and freeze some. 

I loved making this sauce, because we had a huge bag of peppers from the garden, so I roasted some to peel and freeze, and I used the tops and bottoms of the peppers to make this soup. 

Thanks again for a wonderful recipe farfallina! xx