Quick Easy Roasted Red Pepper Pasta Food

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

QUICK & EASY ROASTED RED PEPPER PASTA

Steps:

• 2 red bell peppers, roasted, peeled and chopped
• ¼ cup ground almonds
• ¼ cup red wine vinegar
• ¼ cup freshly grated Parmesan cheese
• 3 sun-dried tomatoes, packed in oil, chopped
• 1 tbsp chopped shallot
• ¾ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup olive oil
• 1 lb fusilli
• 1 cup fresh peas
• ½ cup whole milk ricotta cheese
• Fresh basil leaves, for garnish
• For the roasted red pepper sauce, in a food processor or blender, combine roasted red peppers, ground almonds, red wine vinegar, Parmesan cheese, sundried tomatoes, shallot, salt and pepper. Blend until well chopped. Add olive oil and blend until smooth. Cover and let stand until ready to dress pasta.
• For the pasta, in a large pot of lightly salted boiling water, cook fusilli until tender. In the last 2 minutes of cooking the pasta, add fresh peas and cook until both are tender. Drain well and place pasta and peas in a large serving bowl. While pasta is still warm toss with prepared sauce. Top pasta with crumbled ricotta cheese and garnish with basil leaves.

QUICK AND EASY ROASTED RED PEPPER PASTA

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 sauté 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 purée the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper purée 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.

ROASTED RED BELL PEPPER PASTA

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).