QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
15-MINUTE ROASTED RED PEPPER PASTA
This sweet and savoury Roasted Red Pepper and Tomato soup pasta dish will tickle your family's taste buds.
Yield 4
Number Of Ingredients 11
Steps:
- Prepare rigatoni according to package directions. Drain and keep warm.
- While pasta is cooking, prepare the pepper pasta sauce. In a nonstick skillet, heat olive oil over medium-high. Cook the onion and garlic for 3-5 minutes, stirring often, or until lightly browned.
- Add Campbell's Roasted Red Pepper and Tomato Soup, milk, cream, and pepper (optional); gently whisk until smooth and simmering. Reduce heat, simmer 2-3 minutes or until sauce has thickened slightly.
- Stir Parmesan and fresh basil, parsley, and oregano into pasta sauce. Toss sauce with hot pasta and serve with more Parmesan cheese, if desired.
Nutrition Facts :
ROASTED RED BELL PEPPER PASTA
In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread)
Provided by CheSara
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil on medium to high heat in large skillet or wok.
- Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
- Meanwhile, slice roasted red bell peppers as desired.
- Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
- Cook pasta and drain.
- Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).
MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 10 side dish servings
Number Of Ingredients 12
Steps:
- Place a large pot of water on to boil for pasta.
- Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
- Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.
PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
- Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
- Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
- Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.
SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
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.
PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI
Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
- Stir/saute until tender crisp, about 6-8 minutes.
- Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
- Toss with pasta, oil, cheese, and parsley until well mixed.
- Tranfer to a warm platter; serve immediately; top with more cheese, if desired.
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5 INGREDIENT ROASTED RED PEPPER PASTA WITH MUSHROOMS
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- Place roasted red peppers, garlic, 1/2 tsp. salt, and 2 Tbsp. of the oil in a blender or food processor. Process until smooth; set aside.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium heat. Add mushrooms; cook until golden brown, stirring occasionally, about 6 to 7 minutes. Season with 1/4 tsp. of the salt. Set aside.
- Cook pasta in a large pot of salted water over medium-high until al dente. Reserve 1/2 cup pasta water before draining. Turn off heat and return drained pasta to pot and set back over burner (the residual heat from the burner is all you need at this point). Mix in roasted red pepper sauce, mushrooms, and 1/2 cup of the fresh torn basil. Gradually add reserved pasta water in 3 increments, stirring well each time until sauce clings to noodles and pasta appears glossy. Season to taste with freshly ground black pepper.
- Divide pasta evenly into each of 4 plates or wide-rimmed bowls. Garnish with reserved 1/4 cup basil. If desired, sprinkle with freshly grated Parmesan cheese and red pepper flakes for a touch of heat.
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- Add the mushrooms and saute for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. If you're adding spinach, add the spinach and wilt it down. Taste and season with salt and pepper as needed.
- In a blender or food processor, combine the roasted red bell peppers, garlic, salt, pepper, remaining 2 tablespoons olive oil and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Taste and adjust seasonings as needed. Add the sauce to the pan with the mushrooms and stir to combine.
MEDITERRANEAN PASTA WITH ROASTED RED PEPPER SAUCE
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