Roasted Red Pepper Pasta Bake Food

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

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 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.

ROASTED RED PEPPER PASTA SAUCE

Steps:

• How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
• Lightly spray a pie tin or baking sheet with non-stick cooking spray.
• Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
• Remove from oven and allow to cool.
• Halve the pepper and remove stem, seeds and pith.
• Refrigerate or freeze until ready to use.
• Melt margarine and olive oil in saucepan over medium heat.
• Bruise garlic clove with knife blade and add to saucepan.
• Add onions.
• Stir frequently until onions begin to wilt and caramelize slightly.
• Whisk in flour.
• Cook for 30 seconds.
• Add evaporated milk in one smooth stream, whisking constantly.
• Add chablis.
• Whisk constantly until mixture comes to a boil (This process may take several minutes).
• Boil slowly for 1 minute.
• Add pepper.
• Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
• Remove from heat.
• Add basil, plus salt and pepper to taste.
• Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).

ROMANO, SPINACH AND ROASTED RED PEPPER PASTA BAKE

Steps:

• Heat oven to 350°F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13"x9"x2" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.

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).