Pepper Pasta Soufflé -

Pepper Pasta Soufflé

Perfect for a romantic dinner for two. But remember, timing is crucial! Make sure all your guests are seated before removing the soufflé from the oven.

Ingredients

100g/4oz fresh spinach tagliatelle
Dash of olive oil, plus 30ml/2tbsp
1 clove of garlic, crushed
225g/8oz mixed coloured peppers, seeded and cut into thin strips
2tbsp chopped fresh oregano

For The Soufflé:

40g/1½oz butter plus extra for greasing
20g/¾oz plain flour
325ml/12floz milk
25g/1oz freshly grated Parmesan cheese
4 eggs, separated

Details

Serves: 2

Method

Bring a large saucepan of water to the boil and add the tagliatelle with a dash of olive oil. Cook for 3-5 minutes, stirring occasion­ally, until tender. Drain and roughly chop. Set aside.

Heat the remaining olive oil in a frying pan and add the garlic. Cook for 1-2 minutes, then stir in the pepper strips with the oregano. Cover and cook over gentle heat for about 10 minutes, stirring occasion­ally, until the peppers have softened. Remove from the heat and set aside. Preheat the oven to 200°C/400°F/Gas Mark 6.

To make the soufflé, butter two 425ml/¾pt soufflé dishes and set aside. Melt the butter in a saucepan and stir in the flour to make a paste. Gradually stir in the milk, then bring the sauce to the boil, stirring constantly to prevent lumps, until thickened.

Stir in the Parmesan cheese and beat in the egg yolks, one at a time. Stir in the chopped tagliatelle until evenly coated.

Whisk the egg whites in a clean, dry bowl until stiff. Fold the egg whites into the tag­liatelle mixture, then divide between the prepared soufflé dishes. Spoon the pepper mixture on top of each soufflé then bake for 20-25 minutes until risen and golden. Serve immediately.

Related food category:

• Pasta and Noodles