Creamy Peppadew Pasta with Watercress and Pine Nuts
This creamy Peppadew pasta comes together in just 15 minutes, and the sauce is sweet, spicy, creamy… delicious!
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Helloooo, creamy pasta! Was there ever a more beautiful sight? Red roses and sunsets have nothing on a plate of pasta coated in a glossy, creamy sauce. Even better, a sauce that’s packed with garlic, spicy Peppadew peppers and parsley. This creamy Peppadew pasta may well be the best thing on Earth (apart from cute puppies).
Quick pasta recipe
As with any good pasta dish, this recipe is super quick – the sauce comes together in the time it takes to say ‘hey look, I made sauce!’ (assuming you speak fairly slowly).
Just add some garlic and those sweet and spicy Peppadews to a mini food processor, along with a few sprigs of fresh parsley, and give it a good blitz. Add some cream cheese and a little dollop of Greek yogurt, and there’s your sauce! This time I used the hot Peppadews – with the creamy sauce to cool them down, it was just perfect. Feel free to use the milder Peppadews though, if you prefer.
I also added a handful of watercress and some pine nuts to my creamy Peppadew pasta. You could use spinach or rocket (arugula) too, or whatever else you happen to have on hand – I’m all for a good fridge clearing dinner. The pine nuts add a nice bit of crunch, but also have a surprising amount of flavour, so don’t skip them!
Overall, this recipe offers everything you could ever want in a pasta dish – spiciness, sweetness, creaminess, tanginess, crunch… I could go on. The fact that it only takes about 15 minutes to make is just the icing on the pasta.
Creamy Peppadew Pasta with Watercress and Pine Nuts
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Ingredients
- 300 g pasta (~ 10 1/2 oz) – I used farfalle
- 1 clove garlic, peeled
- 7 pieces hot Peppadew piquante peppers
- A few sprigs fresh parsley
- 1/2 tbsp fresh lemon juice
- 2 tbsp cream cheese
- 1 tbsp Greek yogurt
- Salt
- Black pepper
- 1 handful fresh watercress
- 3 tbsp pine nuts
Instructions
- Boil the pasta in plenty of water until cooked al dente (around 12-15 minutes).
- Meanwhile, add the peeled garlic clove to a mini food processor, along with the Peppadews and fresh parsley. Blitz until roughly chopped.
- Add the lemon juice, cream cheese, Greek yogurt, and a generous amount of salt and pepper. Blitz again to produce a fairly smooth sauce (a few lumps are okay!).
- When the pasta is cooked, drain it, and add the sauce, the watercress, and the pine nuts. Mix well to combine. Place over a low heat for a minute or two, stirring constantly, to heat through, then serve.
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 portion (1/3 of the recipe).
This looks like the perfect summer pasta!
This looks amazing. And only 15 minutes? Sold! I love the microgreens on top – so pretty.
This looks like such a simple sauce that’s packed with flavor! I love the idea of the hot peppers and cool creaminess combined – looks great :)
I could do with a bowl of this right this minute, looks lovely!
I love Peppadew their stuff are really good. Love the idea of adding pine nuts to pasta
Pasta just has to be creamy! It’s such a comforting dish to eat.
I love a good ‘fridge clearout’ dinner too, and this one looks amazing.
It looks so creamy and naughty I thought it was going to be filled with double cream and piles of cheese (not that I’d complain :-)). Great idea for a lighter-but-still-creamy pasta dinner!
Yeah it’s actually not as unhealthy as it could have been!
I love the balance of hot/creamy in this recipe. I haven’t seen hot peppadews yet but I shall seek them out!
Yummy, I could definitely eat this for lunch, I love those peppadew peppers. I usually end up wolfing them straight from the jar so next time I buy some I’m going to use them in a recipe!
To be fair they’re pretty great straight from the jar ;) I often put them on salads whole, but it’s nice to use them in a bit more of an inventive way sometimes!
This looks so pretty – I bet those peppers make it so tasty too. I usually go for the mild ones, but in this the hotter ones might be needed for enough of a kick. I can’t wait to try this.
The hotter ones are great in this because they’re cooled off by the creamy sauce :)