Seriously Amazing Roasted Red Pepper Pasta

Seriously Amazing Roasted Red Pepper Pasta takes about 30 minutes from beginning to end. This recipe makes 4 servings with 276 calories, 10g of protein, and 22g of fat each. For $1.01 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1883 people have made this recipe and would make it again. It works well as a rather cheap side dish. A mixture of roasted red peppers, Salt & Pepper, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Laurens Latest. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. If you like this recipe, take a look at these similar recipes: Pastan in Roasted Red Bell Pepper Sauce | Roasted Red Pepper Pasta | Easy Pasta s For Kids, Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta, and Roasted Red Pepper Pasta.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons butter

1 cup chicken stock

1/4 teaspoon dried basil

3 cloves garlic, minced

1/2-3/4 cup heavy cream

1 small onion, diced

3/4 cup grated parmesan cheese

1 ln. cooked pasta

2-12 oz. jars roasted red peppers, drained

salt & pepper, to taste

Equipment:

frying pan

blender

Cooking instruction summary:

In a large skillet, melt butter over medium heat. Saut onion until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from heat. Pour cooked onions and garlic into a high powered blender. Add in red peppers, chicken stock, salt, pepper and basil. Blitz until smooth. Feel free to add in a little cream to get things moving. Pour back into hot pan and stir in cream. Cook over low to medium low heat until your cooked pasta is al dente. {You don't want it to boil! The cream will curdle...ew!} Once pasta is cooked, pour into the sauce along with parmesan cheese and toss. Taste, adjust salt and pepper and serve!

 

Step by step:


1. In a large skillet, melt butter over medium heat. Saut onion until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

2. Remove from heat.

3. Pour cooked onions and garlic into a high powered blender.

4. Add in red peppers, chicken stock, salt, pepper and basil. Blitz until smooth. Feel free to add in a little cream to get things moving.

5. Pour back into hot pan and stir in cream. Cook over low to medium low heat until your cooked pasta is al dente. {You don't want it to boil! The cream will curdle...ew!} Once pasta is cooked, pour into the sauce along with parmesan cheese and toss. Taste, adjust salt and pepper and serve!


Nutrition Information:

Quickview
275k Calories
9g Protein
22g Total Fat
9g Carbs
2% Health Score
Limit These
Calories
275k
14%

Fat
22g
34%

  Saturated Fat
13g
86%

Carbohydrates
9g
3%

  Sugar
2g
2%

Cholesterol
70mg
23%

Sodium
836mg
36%

Get Enough Of These
Protein
9g
20%

Calcium
261mg
26%

Phosphorus
185mg
19%

Vitamin A
835IU
17%

Selenium
8µg
12%

Vitamin C
8mg
11%

Vitamin B2
0.16mg
10%

Vitamin B6
0.14mg
7%

Manganese
0.13mg
7%

Vitamin B3
1mg
6%

Zinc
0.82mg
5%

Potassium
170mg
5%

Vitamin B12
0.29µg
5%

Magnesium
19mg
5%

Copper
0.09mg
4%

Vitamin E
0.55mg
4%

Vitamin B1
0.06mg
4%

Iron
0.59mg
3%

Folate
12µg
3%

Vitamin K
3µg
3%

Vitamin D
0.41µg
3%

Fiber
0.67g
3%

Vitamin B5
0.23mg
2%

covered percent of daily need
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