my red pepper pasta
When I want to throw a quick dinner together, this is my go-to recipe.
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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 9 ounces penne pasta
- 3/4 tablespoon olive oil
- 1 tablespoon butter
- 2-3 cloves garlic, finely minced
- 1 cup frozen chopped onions
- 1 jar (16 oz) roasted red peppers, drained and chopped
- 1 cup vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon finely chopped parsley
- several slice fresh basil, finely chopped
- 1/2 cup parmesan, shaved
- 1/2 teaspoon salt
- pepper to taste
How To Make my red pepper pasta
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Step 1Make the pasta according to package directions. drain and set aside.
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Step 2While that is cooking, add the oil and butter to a large skillet over medium-high heat to melt the butter. Saute the garlic and onions for about 2 minutes. Add the drained red peppers and cook until hot, 2 or 3 minutes.
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Step 3Let the cooked mixture cool for about 5 minutes and add about half of this mixture to puree in a blender. Put the lid on the blender and puree but only until slightly pureed. You want it to have some texture. Put this back in the skillet and do the same with the other half of the pepper mixture.
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Step 4Add the broth, 1/2 teaspoon salt and some pepper and stir until heated through. Easily pour in the cream and stir to combine.
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Step 5Add the drained pasta to the skillet. Top with the parmesan and stir to combine. Extra parmesan on top is optional.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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