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
- 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
Cook Pasta according to package directions to al dente - almost completely cooked
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
Place onion & pepper mixture in your blender with remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
Return pepper puree to frying pan, add chicken stock and heat through
When pasta is done, drain but reserve about 1/4 cup of the pasta water
Add half-and-half, drained pasta & parmesan cheese. Mix well and make sure it's heated through.
Remove from heat, stir through the parsley & ENJOY!