Pasta with pepper cheese sauce and artichokes

Name: Pasta with pepper cheese sauce and artichokes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt and coarse pepper; 1 can(s) (425 ml) Artichoke Hearts; 8 discs Bacon (breakfast bacon); 1 red pepper; 1 Onion; 2 Garlic cloves; 400 g pasta (e.g. short macaroni); 1 TEASPOON Olive oil; 100 ml White wine; 100 g Whipped cream; 200 g Pepper cream cheese; 4 Stem(s) Basil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt and coarse pepper
1 can(s) (425 ml) Artichoke Hearts
8 discs Bacon (breakfast bacon)
1 red pepper
1 Onion
2 Garlic cloves
400 g pasta (e.g. short macaroni)
1 TEASPOON Olive oil
100 ml White wine
100 g Whipped cream
200 g Pepper cream cheese
4 Stem(s) Basil

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Drain the artichokes, cut in half. Cut bacon into pieces. Clean, wash and cut the peppers into strips. Peel onion and garlic, chop finely.
2
Fry the bacon in a large pan without fat until crispy and remove. Add the noodles to the boiling water and cook according to the instructions on the packet.
3
Heat the oil in the frying fat. Sauté the onion, garlic, artichokes and peppers for 2-3 minutes. Deglaze with wine, bring to the boil. Stir in cream and cream cheese, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper.
4
Drain the pasta. Mix with bacon and sauce. Wash the basil, remove the leaves and sprinkle over the pasta.