“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Roasted Red Pepper Pasta


12 ounces, Pasta Of Your Choice
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth (I prefer Chicken Broth)
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more to taste)
1/2 cup Parmesan Shavings plus some for topping the pasta before serving
Chopped Fresh Basil - optional
"For no temptation (no trial regarded as enticing to sin), [no matter how it comes or where it leads] has overtaken you and laid hold on you that is not common to man [that is, no temptation or trial has come to you that is beyond human resistance and that is not [a]adjusted and [b]adapted and belonging to human experience, and such as man can bear]. But God is faithful [to His Word and to His compassionate nature], and He [can be trusted] not to let you be tempted and tried and assayed beyond your ability and strength of resistance and power to endure, but with the temptation He will [always] also provide the way out (the means of escape to [c]a landing place), that you may be capable and strong and powerful to bear up under it patiently."


Created on October 20th, 2014

Cook pasta in salted water according to package directions.

While pasta is cooking, drain red peppers and chop; set aside.
Peel and dice onion; set aside.

Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften.
Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat.
Carefully transfer the contents of the skillet to a food processor or blender.
Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Over medium heat, add the other 2 tablespoons of butter to the skillet.
Pour the pepper puree back into the skillet.
Add the broth, salt, and pepper, and stir until heated.
Add the cream and stir to combine.
Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet.
Add Parmesan and basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of basil on top.

This recipe has been adapted from the Pioneer Woman website.

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