Roasted Red Pepper Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 373
• Total Fat: 16.3 g
• Saturated Fat: 9.8 g
• Trans Fat: 0.3 g
• Cholesterol: 45.2 mg
• Sodium: 272.9 mg
• Total Carbohydrate: 45.7 g
• Dietary Fiber: 2.5 g
• Total Sugars: 3.8 g
• Protein: 10.7 g