This summer I bought 50 pounds of red bell peppers at the farmers market, and spent time dehydrating, stuffing, freezing, and roasting bell peppers. Fifty pounds of peppers sounds like a lot, but they really cook and dehydrate down quite a bit. I regret not roasting more peppers because we use them a lot.
I like roasting my own peppers because for one, I don’t want the peppers in oil, but the most important factor for me is price. If I had to buy roasted bell peppers in the store, we would rarely have them because they don’t fit in my grocery budget. My husband’s favorite snack is roasted bell pepper hummus, we put the peppers on pizza, and our new favorite pasta is this creamy sweet pepper pasta. My family begs for it.
I buy my pasta and half and half at Aldi, my cheese at Costco, and roast my own peppers. This is how I keep the cost of this dish down. This dish is exquisite!
Creamy Roasted Sweet Pepper Pasta
1 pound of spaghetti or linguine (don’t use angel hair, because it can’t stand up to this sauce)
1 1/2 Tbsp olive oil
2 minced cloves of garlic
1/3 cup diced onion
1 cup of half-and-half
1 tsp. dried basil
4 ounces of feta cheese
1/2 cup of grated Parmesan cheese
10 ounces roasted bell peppers
Bring a pot of water to boil, add 1 tablespoon of salt, and then pasta.
Saute garlic and onion in olive oil until soft. Stir in half and half and cheeses. After cheese has melted, add roasted bell peppers and warm.
Mix in the pan with an immersion blender. If you don’t have an immersion blender, please go buy one because it will make your life so much easier. Until you do, blend in a food processor, and return to pan.
Isn’t it pretty?
Add basil, and salt and pepper to taste. Toss with pasta and extra Parmesan. Yummy!
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