This is one of my favorite pasta recipes from The Pioneer Woman ! What's special about this is that it is simple to make, it is vegetarian (that makes it healthy right?), yet at the same time, so delicious! I still remember last time when I served this dish at dinner with a couple friends, none of them could tell what is in the pasta. When I told them what's in it, they were so surprised that there is only one main ingredient, which is red bell pepper! The sweetness of the red pepper is the essence of the dish, complemented by garlic and onion, and it pairs perfectly with a glass of white. Also, it is a relatively light pasta dish since it doesn't have a lot of cream and cheese in the dish, I would say a perfect summer pasta dish.
Ingredients
12 ounces of pasta of your choice
4 Tbsp Butter
1/2 Onion, Finely Diced
3 Cloves Garlic, Minced
1 Jar Roasted Red Pepper, Drained and Chopped
1 Cup Chicken Broth
1/2 Cup Heavy Cream
Salt and Pepper to taste
1/2 Cup Parmesan Shavings
Chopped Fresh Basil
1. Cook Pasta in salted water
2. Melt 2 tablespoon butter in a large skillet, add onions and garlic, saute for 2 - 3 mins until translucent.
3. Add the chopped red peppers and cook for another 2 - 3 mins until hot.
4. Remove from skillet and transfer to a food processor. Puree the pepper mixture.
5. Heat another 2 tablespoon butter on the skillet, pour the puree back to the skillet.
6. Add Broth, salt and pepper, stir until heated.
7. Splash in the cream and stir to combine.
8. Add Parmesan and basil I used parsley because I don't have any basil)
9. Toss the pasta in the puree.
10. Serve and eat!!