Quick and Easy Red Pepper Pasta
I think everybody reading knows that we are making an effort to eat meat free at least twice a month, for health reasons. Ideally, it would be twice a week, but I struggle to find meals that pass muster with me and my steak-and-potatoes husband. At the conclusion of this post, you'll find a partial index of vegetarian or easily-adapted-to-vegetarian dishes that we like.
And yeah, I know it's not Monday. I'm a day behind, what can I say? *shrugs* This is what we're having for dinner tonight, along with a tossed salad. I'll make notes a little bit later.
Credit: Ree Drummond
12 oz pasta of your choice
4 TBSP Butter
1/2 whole large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 oz) roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/2 tsp salt (more to taste)
Freshly ground black pepper
1/2 cup heavy cream (more to taste)
1/2 cup real parmesan plus some for serving
Chopped fresh basil
Parsley (if desired)
Cook pasta in salted water according to package directions.
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.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in 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 parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
A few of our favorite main dish veggie-centric meals:
* Chickpea Chipotle Tostadas
* Vegetarian Korma
* Vegetable Pot Pie
* Florentine Stuffed Shells
* Pad Thai
* Southwestern Eggrolls
* Greek Nachos
* 'Fake' Chili
* Margherita Pizza
* California Veggie Sandwich
* Southwestern Stuffed Sweet Potatoes
* Black Beans and Rice
* Mediterranean Wraps
Our favorite meatless soups:
* Roasted Cauliflower and Cheddar Soup
* Potato and Leek Soup
* Roasted Tomato Bisque
* Curried Butternut Squash and Apple Soup
* Minestrone
* Tex-Mex Butternut Bisque
* Black Bean Soup
* Easiest Ever Broccoli Cheese Soup
* Roasted Red Pepper Soup
* Creamy Tomato Tortellini Soup
* Chunky Tomato Bisque with Roasted Corn
* Thanksgiving Butternut Squash Soup