Ingredients Jump to Instructions ↓

  1. Serves 4-6 1 yellow bell pepper/capsicum, thinly sliced

  2. 1 red bell pepper/capsicum, thinly

  3. sliced 4 tbsp extra-virgin olive oil

  4. 4 tomatoes, peeled and coarsely chopped

  5. salt to taste

  6. 10 oz/300 g mushrooms, finely sliced

  7. 3/4 cup/180 ml heavy/double cream

  8. 1 lb/500 g farfalle

  9. 1/2 cup/60 g freshly grated Parmesan cheese

  10. fresh basil leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sauté the bell peppers in 3 tablespoons of oil in a large frying pan over low heat for about 10 minutes, or until softened. Add the tomatoes and season with salt.

  3. Sauté the mushrooms in the remaining oil in a medium frying pan over medium heat for about 10 minutes, or until softened.

  4. Add them to the bell pepper mixture. Cook over low heat for 5 minutes.

  5. Stir in the cream, mix well, and remove from the heat.

  6. Cook the pasta in a large pot of salted, boiling water until al dente. Drain and add to the pan with the sauce.

  7. Sprinkle with the Parmesan, toss gently, and garnish with the basil. Serve hot.


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