Penne with Adyghe cheese
2 servings
15 minutes
Penne with Adyghe cheese is an amazing blend of Italian traditions and Caucasian flavors. The al-dente penne pasta gently absorbs the aromas of roasted sweet peppers, golden onions, and spicy Adyghe cheese that develops a delicious crust. A light touch of dried basil adds fresh herbal notes to the dish, while grape oil gives it a rich and velvety texture. This dish is perfect for a cozy home dinner and serves as an original vegetarian treat. The combination of the cheese's softness and the pasta's firm texture creates a rich gastronomic experience that leaves no one indifferent.
1
Heat the oil, add basil. Slightly fry a quarter of the chopped pepper, add onion and sauté until golden. Then add cubed Adyghe cheese and fry until lightly crusted.
- Grapeseed oil: 3 tablespoons
- Dried basil: pinch
- Bell pepper: 0.3 piece
- Adyghe cheese: 100 g
2
Cook the penne in salted water until al dente, add to the pan with the other ingredients, and simmer for a couple of minutes.
- Penne: 150 g
