We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around. When I described this meal to my kids they wrinkled their noses – but – they liked it! you could add in veggies if you like – I kept it simple for the first try.
I roasted my red peppers on my new pellet grill. They don’t “char” like they do on gas, but they sort of melt into this roast-y gorgeous deep red/brown color that peels wonderfully and tastes amazing. Once they’re suitably cooked down on the grill and squished, put them in a sealed bowl (cover with plastic wrap) for about 20 minutes – the skin just slides right off. Cut off the tops and take out the seeds and voila – roasted red peppers. If you use your grill and they get black, it’s okay – that works too!
Roasted Red Pepper Pasta
Ingredients
- 1 lb Pasta any type - I like Campagnelle or Penne
- 3 Medium to Large Red Peppers Roasted, Seeded & Peeled (or 1 jar roasted red peppers ~ 16oz)
- 1/2 Onion chopped
- 2 Cloves Garlic minced
- 3 Tbsp Olive Oil
- 1 Tbsp Red Wine Vinegar
- 1 C Chicken Broth
- 1/2 C Half-and-half
- 1/2 C Parmesan Cheese
- 1/4 C Fresh Parsley minced
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
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Cook Pasta according to package directions to al dente - almost completely cooked
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In a small skillet heat 1/2 tsp Olive Oil and saute onion and garlic until translucent, add in red peppers to heat through - don't overcook
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Place onion & pepper mixture in your blender with remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
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Return pepper puree to frying pan, add chicken stock and heat through
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When pasta is done, drain but reserve about 1/4 cup of the pasta water
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Add half-and-half, drained pasta & parmesan cheese. Mix well and make sure it's heated through.
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Remove from heat, stir through the parsley & ENJOY!
