Ingredients (Serves 4):

• 320 g. pasta
• 4 red peppers
• 1 tbs EVOO
• Half an onion
• 1 garlic clove
• 3 tbs (60 g.) light cream cheese
• 1/2 cube of vegetable broth
• Salt
• Pepper

Preparing:

1. Cut the peppers into small pieces and roast, without oil, over a high flame in a saucepan. Add the finely chopped onion and garlic and the tablespoon of olive oil. Pour a glass of water and add the 1/2 cube of vegetable broth. Cook cuvered on a low flame for about half an hour.
2. Turn off the heat, add salt to taste and let it cool. Blend with a mixer until it forms a cream, add the cream cheese and continue blending. Cook the pasta and season it with the pepper sauce.