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Pasta with roasted peppers

Pikantne Breakfasts Additions 10 min Easy 22 wyświetleń ~13.88 PLN - (0)
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Description

Aromatic roasted pepper spread is a simple and spring-like breakfast addition with a distinct sweet-smoky flavor. The dish combines meaty red peppers with creamy cottage cheese and canola oil, highlighted by garlic and lemon juice. It can be served as a spread on rye bread, with fresh vegetables, or as a dip for snacks. The vibrant color and rustic texture make the spread look impressive on the table — an intensely red mixture with a green accent of chives or crunchy nuts. The recipe provides a quick, homemade alternative to store-bought spreads and allows the use of seasonal ingredients while remaining very simple for a beginner cook.

Ingredients Used

Ingredients (10)

Servings:
4
  • Red bell pepper 3.3 szt. (~600 g)
  • Semi-fat cottage cheese 200 g
  • Rapeseed oil 30 g
  • Garlic 1 ząbek (~5 g)
  • Lemon 0.3 szt. (~20 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.2 pęczków (~15 g)
  • Walnuts 30 g
  • Smoked paprika 1 łyżeczka (~2 g)
💰 Szacowany koszt dania: ~13.88 PLN (3.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the peppers

1

If you have fresh peppers: heat a large cast-iron skillet or grill pan over high heat (it should be very hot). Place the peppers without oil directly on the cold surface of the pan. Roast tightly for about 2-3 minutes on each side, until the skin starts to darken and become very blistered; turn every 2-3 minutes until the entire skin is evenly charred (this takes about 8-10 minutes). If you are using a gas burner, you can char the peppers directly over the flame, turning with tongs so that the skin splits and partially burns. If you are using jarred peppers, skip the roasting and move to step 3: drain and dry the peppers with a paper towel.

Ingredients: Red bell pepper
Use sturdy tongs and a large, flat pan with a diameter of at least 26 cm. Remember to ventilate (open a window) — burnt skin can smoke. If the skin gets heavily charred, that's normal — you'll remove it later.
2

After roasting, transfer the hot peppers to a large bowl and cover tightly with a plate or wrap the bowl with plastic wrap — this will make the peppers 'sweat' and the skin will come off easily. Let it sit for 5 minutes. After 5 minutes, remove the cover; the skin should be wrinkled and come off easily.

Ingredients: Red bell pepper
If the skin blisters do not come off easily, leave the peppers covered for an additional 2-3 minutes. Use a large bowl or pot; do not overcrowd the peppers so that steam can reach the entire surface.
3

Peel the peppers: remove the skin with your fingers or a knife, starting from the area where the skin comes off the easiest. Cut the pepper lengthwise, remove the seeds and the white membranes under the skin, and then chop the flesh into smaller pieces about 2–3 cm. If you are using jarred peppers, after draining, dry the pieces with a paper towel and chop them similarly.

Ingredients: Red bell pepper
Use a sharp knife and a cutting board. Try not to wash away the flavor by rinsing too thoroughly — if the pepper is very smoky, you can quickly clean only the largest charred bits.

Assembling the pasta

4

In a blender or a tall mixing container, place the chopped peppers, crumbled cheese (break it up with a fork), pressed or finely chopped garlic, canola oil, and lemon juice. Start blending with short pulses (3–4 times for 1 second), then blend continuously for 10–20 seconds until the mixture becomes smooth with small pieces — do not blend too long if you want to keep a rustic texture. If you don't have a blender, place the ingredients in a wide bowl and mash with a wooden spoon or potato masher, then mix thoroughly until you achieve a uniform consistency.

Ingredients: Red bell pepper, Semi-fat cottage cheese, Rapeseed oil, Garlic, Lemon, Salt, Black pepper
Use a blender or an immersion blender; if using an immersion blender, hold it vertically and move it slowly through the mixture. If the paste is too thick, add 1–2 teaspoons of water or more oil. Do not add all the oil at once — start with 1 tablespoon and adjust the consistency.
5

Taste the paste and season to your liking: add salt and pepper if needed. If you want to enhance the smoky aroma, add 1 teaspoon of smoked paprika (optional). If the paste is not creamy enough, add 1 tablespoon of oil and mix again.

Ingredients: Salt, Black pepper, Smoked paprika
Season gradually and taste after each adjustment. Remember that smoked paprika is concentrated — it's easy to overpower the flavor with smoke.

Serving

6

Transfer the paste to a bowl or spread it directly on slices of bread. Sprinkle with finely chopped chives and optionally top with chopped walnuts for a contrast in textures. Serve with rye bread, fresh radishes, and cucumber slices, or as a dip for toast.

Ingredients: Chives
Use a small serving bowl and a spoon or spatula for spreading. Additionally, you can add walnuts for crunch and chives for a fresh color.

Final Tips

7

If you prepare the paste in advance, store it in an airtight container in the refrigerator for up to 3 days. Before serving, take it out for 10–15 minutes to reach room temperature and release its aromas.

Ingredients: Semi-fat cottage cheese
Use a glass or plastic container with a lid. Do not store the paste for longer than 3 days due to the fresh cheese.

Fun Fact

💡

In Spain, roasted pepper paste ("pimiento asado") is popular, but the Polish version with cottage cheese is a simple way to use available dairy and local bread — it was created as a homemade alternative to more expensive cheeses.

Best for

śniadanie piknik przekąska na imprezę

Tips

🍽️ Serving

Serve with thick slices of rye bread, alongside roasted potatoes, or as a dip for raw vegetables. For serving at a party, place a bowl of the spread next to bowls of roasted nuts and fresh chives, so guests can season their portion themselves.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Do not freeze the cottage cheese spread (it will change texture). If the spread becomes too thick after cooling, add a teaspoon of oil and mix before serving.

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