CREMA DI PEPERONI (per PASTA o CROSTINI) in 5 MINUTI fatta in casa | Marianna Pascarella

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable and provide similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente; drain and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add jarred roasted red peppers and vegetable broth; simmer for 5 minutes.

Blend the mixture until smooth using an immersion blender or a regular blender.

Return the sauce to the skillet and stir in heavy cream; heat through.

Add cooked pasta to the sauce and toss to coat evenly.

Fold in fresh spinach and cook until wilted, about 2 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Finish with lemon juice and chopped basil.

Serve topped with grated parmesan and toasted pine nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens