Pasta with Bell Pepper Cream and Taleggio

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Pasta with Bell Pepper Cream and Taleggio
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it de fr es br
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 40 min
  • Serving: 4

PRESENTATION

Pasta with bell pepper cream really shows off how simple things can taste amazing, especially with Italian food. Over in Lombardia, people love using local cheeses, and Taleggio is one of those that just takes a dish up a notch. This pasta with Taleggio gets its personality from a blend of sweet red peppers and that classic, creamy cheese—making a sauce that sticks to every strand of spaghetti. And look, what’s great is how the bell pepper cream sauce brings out those slightly fruity notes from the peppers, but the Taleggio keeps things mellow and super moist at the same time. You get the best of both worlds—tender noodles with a smooth, almost dreamy sauce that’s not heavy but totally satisfying. People in Lombardia really know how to let summer flavors shine, and this recipe is a quick way to get a taste of that right at home.

Across different towns, you'll often see little twists on pasta with bell pepper cream, like using yellow or orange peppers, or swapping out spaghetti for penne if you want more bite. Thing is, what stays the same is the focus on fresh ingredients and bold, balanced flavors. Taleggio, a soft cheese from Lombardia, has a mild, buttery flavor with a little tang—really, really nice—melting perfectly into a creamy bell pepper pasta and giving everything a silky finish. Folks like to keep it simple—just a handful of ingredients, and you end up with a plate that feels both special and easygoing. It pairs well with a chilled glass of white wine—seriously good—maybe a salad on the side, but honestly, the Taleggio cheese pasta is the main star. Italian pasta recipes like this always seem to work, especially when you want something rich but not over the top. And here's the deal: it’s a good reminder that even vegetarian pasta dishes can be packed with flavor, and that a little bit of local cheese can make a pretty good dinner feel like something from a real Italian trattoria. Whether you are dining solo or with friends, this dish brings a touch of Italy to your table in the most really good way.

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INGREDIENTS
Taleggio cheese 8.8 oz (250 g) - Protected Designation of Origin
Red peppers 1.5 lbs (700 g)
Spaghetti 11.3 oz (320 g)
Marjoram to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Pasta with Bell Pepper Cream and Taleggio

To prepare pasta with bell pepper and Taleggio cream, first wash the bell peppers. Place them on a baking tray lined with parchment paper and bake in a hot oven at 430°F for 30-35 minutes 1. After about 20 minutes, turn the bell peppers. Once ready 2, transfer them to a bowl 3.

Cover with plastic wrap and set aside to cool slightly, this step will make it easier to peel off the skin. Put a pot of water on to boil for cooking the pasta, and salt it once it boils. Cut the Taleggio D.O.P. into slices 5 and then into small cubes 6.

Cook the spaghetti until al dente 7. Meanwhile, peel the skin off the still warm bell peppers 8 and place them in a tall pitcher 9.

Add the fresh marjoram 10 and blend 11, then add the cubed Taleggio D.O.P. (reserving a handful for garnishing the dishes).

 

Blend again 13 to combine 14. Once the pasta is cooked, drain it and toss with the bell pepper cream 15.

Add pepper 16 and a drizzle of olive oil 17. Serve the pasta with bell pepper and Taleggio cream hot 18.

Storage

The cream can be stored in the fridge for 1-2 days. The pasta should be served immediately.

Tip

You can use any herbs you like. It is advisable to blend the peppers while they are still warm to achieve a smooth cream.

For the translation of some texts, artificial intelligence tools may have been used.
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