Directions:
- In a large skillet, combine pepper through thyme. Add 1/2 cup vegetable broth. Simmer over moderate heat for about 5 minutes.
- Add remaining vegetable broth, cover, and simmer about 10 minutes until peppers are tender. Whisk in sour cream and remove from heat.
- Puree mixture in a food processor until smooth. Strain through a sieve to remove pepper skins. Return to skillet and season with cayenne. Reheat and keep warm.
- Cook pasta according to directions. Drain and transfer to a warm bowl.
- Add sauce and toss to coat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 853.18 Kcal (3572 kJ) | ||
| Calories from fat | 130.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.46g | 22% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 2734.53mg | 114% | |
| Potassium | 1434.37mg | 31% | |
| Total Carbs | 158.94g | 53% | |
| Sugars | 25.18g | 101% | |
| Dietary Fiber | 15.8g | 63% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 259.6mg | 433% | |
| Vitamin A | 5.9mg | 198% | |
| Iron | 142mg | 789% | |
| Calcium | 803.8mg | 80% | |
| Amount Per 100 g | |||
| Calories | 56.12 Kcal (235 kJ) | ||
| Calories from fat | 8.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 22% | |
|---|---|---|---|
| Cholesterol | 1mg | 5% | |
| Sodium | 179.89mg | 114% | |
| Potassium | 94.36mg | 31% | |
| Total Carbs | 10.46g | 53% | |
| Sugars | 1.66g | 101% | |
| Dietary Fiber | 1.04g | 63% | |
| Protein | 0.99g | 30% | |
| Vitamin C | 17.1mg | 433% | |
| Vitamin A | 0.4mg | 198% | |
| Iron | 9.3mg | 789% | |
| Calcium | 52.9mg | 80% | |
* 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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