Easiest Way to Make Appetizing Fresh farfalle(bow-tie/butterfly) pasta with roasted yellow pepper alfredo sauce

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Farfalle recipes often feature cream-based sauces, such as a creamy mushroom sauce, fresh tomato sauces or the classic alfredo sauce. Farfalle Farfalle Pasta Farfalle butterflies pasta food background Farfalle with Arrabiata Sauce Farfalle, Bow Tie Pasta Pasta, Farfalle Healthy More similar stock images. Farfalle pasta salad with chicken and vegetables in plate Raw meat, pasta and vegetables on the table Roast slices of. You can cook Fresh farfalle(bow-tie/butterfly) pasta with roasted yellow pepper alfredo sauce using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Fresh farfalle(bow-tie/butterfly) pasta with roasted yellow pepper alfredo sauce

1. You need To of make Fresh Pasta--.
2. Prepare 150 gms of All-purpose flour.
3. You need 15 gms of Olive oil.
4. It's 60 gms of Water.
5. You need of Note: - You can use any flour of your choice.
6. It's To of make roasted yellow pepper alfredo sauce--.
7. Prepare 1 tbsp of Butter + Olive oil.
8. You need 1/2 tsp of Garlic, grated.
9. Prepare 1 tsp of Chilli flakes.
10. You need 1 tsp of Oregano.
11. You need 200 ml of Bell peppers(yellow), roasted & puréed.
12. You need 50 gms of Cheddar cheese(yellow).
13. It's As per taste of Salt.
14. It's As per taste of Black Pepper.
15. Prepare 50 ml of Milk.

Farfalle tie bow shaped pasta macro. Fresh cooked farfalle pasta isolated top view. Yellow color raw whole Bow tie pasta. Farfalle pasta, also known as bow-tie, or butterfly pasta, decorated with basil leaves.

Fresh farfalle(bow-tie/butterfly) pasta with roasted yellow pepper alfredo sauce instructions

1. Take all-purpose flour on your kitchen counter and make a well in the center. Pour in oil and the water. Start kneading. Note: - Don’t add all the water at once. - Consistently of the dough should be little dry outside..
2. Once the dough is ready, cover it with cling wrap and let it rest in the fridge for 30 minutes..
3. Start rolling out the chilled dough until you get 2 mm thickness. Note: - You can dust some All-purpose flour, if required..
4. Cut rolled pasta sheet into desired shapes. Let it rest about 15 minutes on the kitchen counter..
5. In a pan, heat some water. Add salt, olive oil(1-2 tsp) and freshly made pasta. Cook for about 2-3 minutes. Note: - It’s done when pasta floats on the top of boiling water..
6. Transfer the pasta to the serving plate. Add some starch(pasta water) to enhance the flavour and prevent it from sticking to each other..
7. Heat butter and olive oil in a pan. Add garlic, chilli flakes, oregano, and cook for a minute or until the raw smell is gone; keep stirring..
8. Then, add roasted bell pepper purée, cheese, salt, black pepper, milk and cook for 3-5 minutes or until you get desired thickness..
9. Other variations for the sauce: - Roasted pumpkin alfredo sauce - Roasted Red/Green alfredo sauce - Roasted beet root alfredo sauce - Blanched spinach alfredo sauce - Basil pesto alfredo sauce - Bechamel sauce (White sauce) - Marinara sauce (Red sauce) - Creamy tomato sauce (Pink sauce).
10. Do share picture of your re-creation. For any query, DM. #cookupwithaarya.
11. Note:- If yellow cheddar cheese isn’t available, You can use processed cheese and add a pinch of turmeric powder(won’t recommend food colour).

Salt and freshly ground black pepper. When the sauce looks good, remove it from the heat. Add sausage and crushed red pepper. For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens.

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