Fusilli pasta with creamy red pepper sauce
Cook the pasta in salted water until al dente, then drain.
Sauté the chopped shallots in oil, add the sliced pepper and fry for approx. 5 minutes, add the chopped tomatoes and salt, cover with a lid and simmer for around 20 minutes. Purée the vegetables, and pour the cream through a sieve, prepare it in a separate small bowl. Chop the KALTBACH Emmentaler AOC cheese into small cubes and leave to one side. Share the pasta out on the plates and garnish with the cheese. Serve.
|300g||fusilli pasta (e.g. two or multi-grain pasta)|
|3 tablespoons||cold-pressed olive oil|
|80g||KALTBACH Emmentaler AOC|