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Spaghetti with grilled Bell Peppers and Cream

Poonam Bachhav
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Spaghetti with grilled Bell Peppers and Cream RECIPE

Colourful Bell Peppers make this dish very appealing. The sweetness of red Onion complements the peppers in this dish. The intensely aromatic Rosemary imparts nice earthy flavours and the added cream makes the sauce rich. I have followed this recipe from a cook book - Best ever pasta sauces by Linda Fraser.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Italian
  • Boiling
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. Red, Green ,and Yellow bell pepper ( 1each), cored seeded and cubed
  2. 200 g Spaghetti
  3. 2 tbsp olive oil
  4. 1 red onion , sliced
  5. 1-2 garlic clove, chopped
  6. 2 tbsp chopped fresh rosemary
  7. 1/4 cup double cream
  8. Salt and ground black pepper to taste
  9. Fresh rosemary sprigs to garnish.


  1. Preheat the grill to hot. Place the peppers in a tray , skin side up, on a grill rack. Grill for 5-10 minutes until the skin begin to blister and char, turning occasionally.
  2. Remove the peppers from heat , cover with a clean dish towel and leave to stand for about 5 minutes. Carefully peel away the skins from the peppers and discard. Slice the peppers into thin strips.
  3. Cook the pasta until it is al dente ("to the tooth") in plenty of boiling salted water according to the instructions on the packet.Heat the oil in a frying pan and sauté the onions and garlic until softened.
  4. Stir in the sliced peppers and chopped rosemary and fry gently for about 2-3 minutes .
  5. Stir in the cream and heat gently. Season to taste with salt and pepper.
  6. Drain the pasta thoroughly and toss in the sauce. Serve immediately, garnished with sprigs of fresh rosemary.

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