Super quick and easy to make pasta. It’s meatless so it’s perfect for a Meatless Monday or just any day you want to cut out the meat. It’s made with roasted red peppers and lots of garlic. This recipe is perfect for a fast and tasty weeknight supper. Sure to be a hit with kids and adults.
There are days where I spend a ton of time on pinterest pinning things like cute kitties, cute doggies, pretty horses, clothing, and various DIY inspiration pins. Then there are days when I pin so much yummy food I think I won’t ever be able to look at food again. Then there are days I stumble on a pin like The Pioneer Woman’s Quick and Easy Roasted Red Pepper Pasta, and somehow I’m magically hungry again.
For some unknown reason I then let the pin sit there for eons, collecting pin dust, as all pins do. Until one day I wake up, meander over to pinterest without even brushing my hair (oh quit scoffing, you know YOU do it too), and I see the dreamy pasta again. That day I take it as a sign from the food gods that I am supposed to make this pasta. Or I was just hungry and trying to come with excuses to cook. Never one to miss an opportunity to follow a sign, I decide to sashay my way into the kitchen and have at this stuff. And have at it I did.
Places to stalk Cravings of a Lunatic!
- 1 box or bag of Farfalle noodles 1 lb/454 g
- 4 tablespoons of butter divided
- 1/2 Sweet Onion diced
- 3 cloves of garlic chopped finely
- 1 jar of Roasted Red Peppers drained and chopped (300 ml)
- 1 cup chicken broth use vegetable broth for a meatless version
- Salt and Pepper to taste
- 1/2 cup heavy cream
- Dried sweet basil
Cook your pasta in salted water according to the directions, minus one minute.
Melt half the butter (2 tablespoons) in a large skillet over medium high heat. Add the onions and saute for about 4 or 5 minutes. Add the garlic and peppers, cook for about 3 to 4 minutes longer.
Remove the skillet from the heat, carefully transfer the ingredients to a food processor. Pulse until mixed but slightly chunky. Be sure the lid was on. Seriously people, common sense prevails here. wipes red pepper off her face
Heat the remaining butter (2 tablespoons) in the same skillet over medium high heat, then transfer the ingredients from the food processor back into the pan. Add the broth, salt and pepper and cook until it all starts to bubble and come together while you stir.
Add the heavy cream in, more or less depending on your moo-d. <see what I did there
Stir until the cream combines and feel free to add any more spices that suit your fancy.
Drain pasta, (reserving about 1/2 cup of pasta water), and pour that cooked pasta into your skillet. Continue to cook until everything combines and become one big happy melting pot of joy. To help it combine a little better, add a little pasta water. Start with about 1/4 cup and cook while it melds the ingredients together. You can add more if needed.
Toss the dried sweet basil over top and it's pasta party time.
Serve with a big old peppery smile!
I know right! That PW knows her stuff. Every recipe I’ve tried of hers has been an epic success. Not always the case with some cookbook authors, but her recipes are super reliable. I’ve never had one of hers fail.
I promise I’ll share my other version of this next week. I had a ton of fun playing around with this recipe. It’s a great base recipe to jump off from if you’re not an experienced cook. It can be changed up by adding other veggies very easily. So experiment with it. You can’t go wrong when you make a recipe to suit your own tastes. Be fearless, it’s a good thing.
Other Pasta Recipes from Yours Truly:
Fabulous Pasta Recipe Links from Some Bloggy Peeps:
Spaghetti No Knife by That Skinny Chick Can Bake
Easy One Skillet Lasagna by I Heart Eating
Bacon Miso and Carrot Pasta by Vintage Kitchen Notes
Baked Eggplant Penne Pasta by Diethood
Speedy Sauteed Shrimp and Pasta by Dinners, Dishes and Desserts
Toodles and smoochies! xx