Roasted Red Pepper Pasta

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)

3/4 cup water

1/2 teaspoon Better than Bouillon chicken or vegetable broth base

2 tablespoons butter

1 large shallot, sliced thinly on a mandoline

3/4 cup heavy cream

8 ounces pasta – my favorite is pennoni

1/2 cup reserved pasta water (optional, as needed)

1/4 cup Parmesan

basil leaves and/or red pepper flakes

手順

Red Pepper Puree

Blend the red peppers, water, and broth base until smooth.

Saute the Shallots

Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.

Cook Pasta

During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.

Combine Sauce

Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.

Add Pasta

Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.

Yum

Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.

栄養

• カロリー: 373
• 脂肪総量: 16.3 g
• 飽和脂肪: 9.8 g
• トランス脂肪: 0.3 g
• コレステロール: 45.2 mg
• ナトリウム: 272.9 mg
• 炭水化物総量: 45.7 g
• 食物繊維: 2.5 g
• 糖質総量: 3.8 g
• タンパク質: 10.7 g