Dairy Less Roasted Red Pepper Pasta Sauce Food

LEMON AND RED PEPPER PASTA

Steps:

• Put water for the pasta on to boil. Cook pasta al dente.
• Meanwhile, remove the stem and seeds from the pepper. Neatly dice the flesh.
• Melt the butter in a large skillet or saucepan.
• Add the pepper to the melted butter.
• Grate the rind of the lemon into the butter.
• Add one half of the lemon's juice, cream, and seasonings to taste, stirring gently. Keep the sauce warm until the pasta is ready, but do not let the sauce bubble.
• Drain pasta and toss in sauce. Serve immediately, with the parmesan.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

DAIRY-LESS ROASTED RED PEPPER PASTA SAUCE

Steps:

• Heat oven to 425 degrees.
• Grease shallow pan with vegetable oil spray.
• Cut carrot in half and peel garlic cloves.
• Place pepper (washed), halved carrot, onion, and garlic in pan.
• Roast vegetables for approximately 15 minutes, then add olive oil and return to oven.
• Roast another 15-20 minutes, or until all are tender and pepper is partially blackened.
• Remove vegetables from oven, cool.
• Core pepper and chop coarsely, chop onion and carrot coarsely.
• Place vegetables (and juice from roasting) into blender.
• Puree, adding some vegetable broth if necessary.
• Heat mixture along with all the vegetable broth, in a small pot or saucepan over medium heat.
• Add spices to taste, and parsely.
• Heat until thickened.
• Serve over pasta, with a sprig of extra parsely if you feel fancy.