rainbow roasted red pepper pasta
Photo by: The Culinary Nest & Jaclyn Misch
I mean, colored pasta noods covered in that vibrant red sauce… could it get any more beautiful!? The roasted red pepper sauce is the perfect addition to any pasta dish, colored or not! If you would like the quickest meal, use store bought pasta instead of making your own. The sauce comes together in as little as 10 minutes!
Jaclyn Misch (@jaclynmisch, Wine Educator) and I love to collaborate and this Valentin’s day inspired collab is one of my FAVORITES! To read all about the details visit her blog where she discusses in full why we chose what we did and the pairings she chose to compliment the flavors in the dishes.
Recipe by: The Culinary Nest
Color Infused Pasta Noods recipe here.
Pasta recipes from the Pasta, Pretty Please cookbook by @saltyseattle.
MAKES
6-8 servings
Prep Time: Sauce 10 minutes, Fresh Pasta Noodles 45 minutes
Total Time: 1 hour
INGREDIENTS
One 16oz. jar roasted red peppers, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2-3 tablespoons lemon juice
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Basil, chopped
1/4 cup heavy cream
Crushed red pepper
METHOD
In a food processor or blender, place half of the chopped roasted red peppers and the garlic cloves. Process until pureed and no chunks remain.
In a medium pot over medium heat, add the olive oil and roasted red pepper puree mixture, the rest of the chopped roasted red peppers, lemon juice, brown sugar, salt, pepper, and chopped basil. Stir occasionally for 8-10 minutes.
Stir in the heavy cream and add crushed red pepper to your spice preference. Taste for seasoning and add more salt, pepper, lemon or brown sugar if desired. Place over your favorite pasta and enjoy!
