I discovered this recipe through a cleaning account I follow, Miss Greedy's Home, aka Charlotte Greedy. I made my little changes to it, like I do with everything I make. It tasted delicious and has become a favourite in my house.
500g Conchiglie Pasta
300ml Crème fraîche
30g Fajita Seasoning (pre-made or packet)
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 large Brown Onion
Garlic Purée or Crushed Garlic
1 Stock Pot (Chicken or Vegetable)
250g Cheese (of your choice)
Oil for frying
Optional additions:
6 Spring onions
1 tin Sweetcorn
1 teaspoon Black pepper
2 teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon AromatMethod:
Boil your pasta in a large pot as per the instructions. I boil the pasta to al dente because it will then cook down in the sauce and soften.
Slice up the peppers and onions thinly.*
In a large pan, heat up the oil over a medium heat.
Add in the peppers and onions, along with the salt and garlic purée. After a minute or so add in the black pepper, onion salt and aromat. Cook until they soften.
Add in the spring onions and cook for another minute.
And then sprinkle in the fajita seasoning and stir.
Put the stock pot and a few spoonfuls of pasta water into the vegetable mix.
Once the stock pot has melted in, add in the crème fraîche, stir well.
Pour in the cheese and stir.
Drain the pasta and add it into the sauce and mix.
Serve and enjoy.
I like to top my pasta with lashings of cheese. But you can leave it plain as there is already cheese in it.
Notes: If your peppers are on the smaller side, you'll want to use the whole ting. If they are larger, you can us half of each pepper. You can adapt the ratios to your liking. I like a lot of onion in my food so would probably use 1 large or 2 medium onions as they reduce in size as they cook.
I made my own fajita seasoning, you can see that here.
Watch the video here.
Comments
Post a Comment