Directions:
- Preheat oven to 200deg Celsius
- Rub the red peppers with olive oil, slice them in half and place them face down on a baking tray.
- Bake them for 20 min until the skins blacken and blister.
- Place them in a bowl and cover with plastic. Allow them to cool and then remove the skins and seeds.
- Place the red peppers in a blender together with the cream and half of the feta. Blend until smooth.
- Place in a large saucepan and keep warm at low heat.
- Cook the pasta as indicated on the packet.
- Drain and serve the warm creamy pepper sauce over the pasta.
- Sprinkle with pepper and extra crumbed feta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.85 Kcal (2001 kJ) | ||
| Calories from fat | 246.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.42g | 42% | |
|---|---|---|---|
| Cholesterol | 98.22mg | 33% | |
| Sodium | 457.06mg | 19% | |
| Potassium | 395.68mg | 8% | |
| Total Carbs | 42.68g | 14% | |
| Sugars | 6.42g | 26% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 14.64g | 29% | |
| Vitamin C | 158.1mg | 263% | |
| Iron | 1.6mg | 9% | |
| Calcium | 267.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 132.77 Kcal (556 kJ) | ||
| Calories from fat | 68.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 42% | |
|---|---|---|---|
| Cholesterol | 27.29mg | 33% | |
| Sodium | 126.99mg | 19% | |
| Potassium | 109.94mg | 8% | |
| Total Carbs | 11.86g | 14% | |
| Sugars | 1.78g | 26% | |
| Dietary Fiber | 0.68g | 10% | |
| Protein | 4.07g | 29% | |
| Vitamin C | 43.9mg | 263% | |
| Iron | 0.5mg | 9% | |
| Calcium | 74.4mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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