Roasted Red Pepper Pasta: Easy Comfort with Turkey Bacon Twist
Delight in this creamy Roasted Red Pepper Pasta that's enhanced with turkey bacon for a delicious twist.
Equipment
- blender
- Large skillet
- mandoline
Ingredients
Roasted Red Pepper Pasta
- ½ cup roasted red peppers (jarred, drained – 3-5 pieces)
- ¾ cup water
- ½ teaspoon Better than Bouillon chicken or vegetable broth base
- 2 tablespoons butter
- 1 large shallot (sliced thinly on a mandoline)
- ¾ cup heavy cream
- 8 ounces pasta (my favorite is pennoni)
- ½ cup reserved pasta water (optional, as needed)
Toppings
- ¼ cup Parmesan
- basil leaves
- red pepper flakes
Instructions
Cooking Instructions
- Blend the red peppers, water, and broth base until smooth.
- Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
- During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
- Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
- Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 15mg
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