I am so thrilled to share this new recipe with you! It was the perfect way to sneak in some veggies while also satisfying my current love for all things carbohydrate. 

FIRST, a few notes:

1. The red pepper flakes definitely kick up the heat. We found it spicy, which i love but maybe for kids don’t use as much or any. However, the spice didn’t stop scout from having 3 bowls
2. Any blender or food processor will do and if you find the sauce isn’t super hot, the hot pasta should warm it right back up. you can also throw it all on the stove once together if it needs a quick reheat
3. Make any subs your heart desires! Add spinach, leave out the peas. BE FREE GO WILD!

YOU WILL NEED

Ingredients

• 1 bag pasta of your choice**
• 1/2 white onion, diced
• 3 garlic cloves, minced
• 1 12oz. jar roasted red peppers, drained (most grocery stores carry these)
• 3 tbs butter + 1 tbs butter
• 1/3 c veg broth (if you like the sauce thicker, make this 1/4 c or use less of the half&half)
• 1/2 c half&half (or heavy cream)
• 1/2 c grated parm plus extra for serving
• 1 tsp salt, 1/2 tsp pepper
• 1 tsp red pepper flakes (optional)
• 1-2 cups frozen peas (optional)
• 1-2 c mushrooms, chopped

**@traderjoes has all these super fun shaped organic pastas and we are loving them! The Gigli is our favorite. 

TO MAKE

Step One: Sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion translucent

Step Two: Add the jar of drained red peppers and sauté for 3-5 minutes

Step Three: Pour this mixture in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes

Step Four: Use the already dirtied pan to sauté the mushrooms in the remaining 1 tbs butter till soft

Step Five: Cook pasta according to directions, and when there is one minute left add in the frozen peas to soften

Step Six: Drain the pasta and return to whatever pot is bigger to hold it all (might be your pasta pot if your sauté pan isn’t as big as mine)

Step Seven: While pasta still hot, add in the sauce, mushrooms, and as much parm as your heart desires

Step Eight: Reheat on the stove if you think it needs it. ours was piping hot since the pasta was cooked right before serving

Roasted Red Pepper Pasta

Recipe by KateCourse: Meatless, Pasta, Suppertime

Ingredients

• 1 bag pasta of your choice

• 1/2 white onion, diced

• 3 garlic cloves, minced
  1 12oz. jar roasted red peppers, drained (most grocery stores carry these)

• 3 tbs butter + 1 tbs butter

• 1/3 c veg broth (if you like the sauce thicker, make this 1/4 c or use less of the half&half)

• 1/2 c half&half (or heavy cream)

• 1/2 c grated parm plus extra for serving

• 1 tsp salt, 1/2 tsp pepper

• 1 tsp red pepper flakes (optional)

• 1-2 cups frozen peas (optional)

• 1-2 c mushrooms, chopped

Directions

• Sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion translucent
• Add the jar of drained red peppers and sauté for 3-5 minutes
• Pour this mixture in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes
• Use the already dirtied pan to sauté the mushrooms in the remaining 1 tbs butter till soft
• Cook pasta according to directions, and when there is one minute left add in the frozen peas to soften
• Drain the pasta and return to whatever pot is bigger to hold it all (might be your pasta pot if your sauté pan isn’t as big as mine)
• While pasta still hot, add in the sauce, mushrooms, and as much parm as your heart desires
• Reheat on the stove if you think it needs it

Other posts you may like:

Red Lentil Fusilli with Balsamic Marinated Tomatoes Sesame Chicken Pasta (potluck perfect cold or at room temp!) “Use What You’ve Got” Orzo Bruschetta Pasta