Pasta. Who says no to pasta? There’s virtually endless “pastabilities” when it comes to making pasta as a meal. You can add vegetables, a variety of meats, different sauces, different shapes of pasta, even alternative pastas such as Banza (chickpea) or brown rice pasta! It’s literally one of the most reliable pantry items that never disappoints.
I’ve wanted to try and make an easy cream sauce and figured being at home lends itself to more experimenting in the kitchen. I had a jar of roasted red peppers and some heavy cream, and decided to throw it into a blender with some dried herbs and parmesan. I will say that this sauce is heavy on the red pepper flavor, so if you aren’t a roasted red pepper fan, this may not be for you. However, I love them so this was incredibly tasty for me (my husband not so much… but hey, ya can’t win them all).
This sauce has layers of flavor: the cream, the parmesan, the peppers themselves, and then the oregano and basil added into it. Tossed with some fusilli pasta – one of my favorites – and it was exactly what my belly needed.
Here’s what you’ll need:
- 1 package of preferred pasta
- 1 jar roasted red peppers
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- Red pepper flakes
- Dried oregano
- Dried basil
Begin by boiling a pot of water. Salt the water and begin to cook your desired pasta until al dente and strain. Pour into a bowl. For the sauce, blend the peppers, cream, parmesan, and spices together in a blender. Pour the sauce over the pasta and stir to combine. Sprinkle a little more salt, pepper, and parmesan and mix. Serve with fresh basil, a dollop of ricotta, or even some sautéed spinach or zucchini! Plus, this pasta and sauce tastes EVEN BETTER as leftovers the next day. #winning