Roasted Orange Pepper with Tortellini Pasta
If you’re looking for a vibrant and delicious pasta dish, this Roasted Orange Pepper with Tortellini Pasta recipe is a must-try. The sweet and smoky flavours of roasted orange peppers blend perfectly with the creamy, tangy sauce made from cooking cream and labneh. Paired with tender tortellini and fresh basil, this dish is both satisfying and full of flavour. Perfect for a weeknight dinner or a special occasion, this pasta dish will surely impress your family and friends with its rich taste and beautiful presentation.
Roasting the peppers brings out their natural sweetness and adds a depth of flavour that elevates this pasta dish to something truly special. The creamy sauce, enhanced with cooking cream and labneh, provides a delightful contrast to the al dente tortellini. Fresh basil adds a burst of herbal freshness, while the Parmesan cheese contributes a salty, umami kick that ties everything together. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, making it an ideal choice for any home cook.
Ingredients Used For Roasted Orange Pepper with Tortellini Pasta
Roasted Orange Pepper with Tortellini Pasta:
Orange Peppers: Roasting orange peppers enhances their natural sweetness and imparts a smoky flavour, adding depth to the sauce.
Olive Oil: Used for roasting the peppers and sautéing the onions, it adds a healthy fat component and enhances the overall flavour of the dish.
Garlic: Adds a pungent, aromatic depth to the sauce, essential for building flavour.
Red Onion: Provides a sweet, savoury base when sautéed, enhancing the overall flavour of the sauce.
Cooking Cream: Adds a rich, creamy texture to the sauce, making it luscious and smooth.
Labneh: A tangy, creamy element that enhances the sauce with its unique flavour and texture.
Basil Leaves: Fresh basil adds a fragrant, herbal note, brightening up the dish.
Lemon Juice: Adds a fresh, tangy flavour that balances the richness of the cream and labneh.
Grated Parmesan: Adds a salty, nutty flavour that enhances the creaminess of the sauce and adds depth to the dish.
Tortellini Pasta: A filled pasta that is hearty and pairs well with the creamy sauce, making the dish more substantial.
Alternative Ingredients
Red or Yellow Peppers: Can be used instead of orange peppers for a different flavour profile and colour variation.
Greek Yogurt: Can be substituted for labneh if unavailable, providing a similar tangy flavour and creamy texture.
Spinach or Arugula: Add for extra greens and nutritional value.
Pecorino Romano: Can be used in place of Parmesan for a slightly sharper flavour.
Preparation Tips For Roasted Orange Pepper with Tortellini Pasta
- When roasting the peppers, make sure they are evenly coated with olive oil and seasoned well to enhance their natural sweetness.
- Allow the roasted peppers to steam in a covered container before peeling, as this makes the skin easier to remove.
- Reserve some pasta water to adjust the consistency of the sauce as needed.
Serving Tips For Roasted Orange Pepper with Tortellini Pasta
- Serve the pasta immediately after preparation to enjoy the creamy sauce at its best consistency.
- Garnish with additional fresh basil leaves and grated Parmesan for an extra burst of flavour and a beautiful presentation.
- Pair with a light salad for a complete meal.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to maintain the sauce’s creamy texture.
Roasted Orange Pepper with Tortellini Pasta (Full Recipe)
Roasted Orange Pepper with Tortellini Pasta
Ingredients
- 4 large orange pepper, roasted
- salt
- pepper, freshly ground
- 2 tbsp olive oil
- 3 tsp garlic, minced
- 1 small red onion, finely minced
- ½ cup cooking cream
- ¼ cup labneh
- handful minced fresh basil leaves, plus more leaves torn for garnish
- ½ lemon, juiced
- ½ cup parmesan, grated
- 2 packs tortellini pasta
Instructions
- Pre-heat oven to 200°C. Place orange peppers in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for 20 minutes.
- Remove roasted peppers from baking sheet and place in a Pyrex container, cover with cling wrap for about 5-10 minutes. Peel the skin off the pepper and keep aside.
- Bring large pot of salted water to a boil. Cook the tortellini for about 7-10 minutes, or as per package instructions. Drain the pasta, top with a drizzle of olive oil and keep aside. Reserve the pasta water on the side.
- In a medium size saucepan, add a couple tablespoons of olive oil and sauté onion until slightly golden brown. Add garlic and chilli flakes, fry until fragrant. Add roasted orange peppers, cooking cream, labneh, ¼ cup of pasta water, a handful of basil and lemon juice; puree with a hand blender until it has a smooth consistency.
- On medium heat, bring the mixture to simmer and add parmesan cheese for a rich and creamy consistently. Season with salt and pepper.
- Add the pasta to the sauce and stir to make sure the pasta is coated with the sauce. Serve with some fresh basil and extra parmesan cheese.
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