Roasted Red Pepper & Tomato Fettuccine

Roasted Red Pepper & Tomato Fettuccine

Time

25 Minutes

Serving

2 Person

Level

Easy

Calories

450-550 kcal/serving
Ingredients We Send

1 unit

Tomato Puree

15 gram

Butter

8 unit

Walnut

1 unit

Onion

50 gram

Tulum Cheese

250 gram

Fettuccine

2 unit

Roasted Kapya Pepper

1 teaspoon

Garlic Flakes


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Pan
  • Cutting Board
  • Knife
  • Pot
  • Strainer
Nutrition Values / per serving
Tarif
1

Boil 1.5 liters of water for fettuccine. Add 1/2 tablespoons of salt to the boiling water. 


Chop the onion and the roasted pepper into small cubes.


2

Take pasta into the boiling water and boil for 8-9 minutes.


3

Get a big pan on the stove. Add butter and 1 tablespoon of olive oil.


Add the onions to the pan and start to sautée on medium heat. After 2 minutes, add the roasted peppers to the pan. Add a pinch of salt – black pepper and garlic flakes. 


4

Sauté for 2 more minutes and add the tomato puree. Continue mixing and bring the cooking process to the low flame. 


5

When the fettuccine is cooked, take it into the sauce. Mix and cook until it is totally blended with sauce. 


Divide tulum cheese and nuts into small pieces. Decorate Roasted Red Pepper & Tomato Fettuccine with them just before serving.


Enjoy!