Empty My Fridge
Roasted Red Pepper Pasta
Ingredients
- Bell pepper · roasted½ cups
- Vegetable broth½ tsp
- Butter2 tbsp
- Shallot · sliced thinly1
- Heavy cream¾ cups
- Pasta8 oz
- Parmesan cheese¼ cups
- Chili flake · flakes
Instructions
- Blend the roasted red peppers, water and broth base until smooth.
- Melt the butter in a large skillet over medium heat. Add the shallots and sauté for about 10-15 minutes, until lightly golden and caramelised.
- Meanwhile, cook the pasta in boiling salted water to al dente, following the package directions.
- Lower the heat, add the pepper purée and let it sizzle briefly. Add the cream, stir, and let it gently bubble until thickened into a creamy sauce.
- Add the drained pasta to the sauce and simmer briefly so it thickens and coats the noodles. Add reserved pasta water as needed to reach the desired consistency.
- Serve right away, topped with Parmesan and basil and/or red pepper flakes.
Summarized from Pinch of Yum's video. Watch it for the details.
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CheeseCreamBell pepperParmesan cheeseHeavy creamShallotPasta
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