Creamy Roasted Red Pepper Pasta
Sautéed carrots, celery, onion and garlic are blended with homemade, oven-roasted red bell peppers until velvety smooth. The sauce is then swirled with mascarpone cheese and tossed with pastta. A creamy, luscious yet simple sauce tossed with Italian egg noodles is the ultimate pasta dish!
Ingredients
- 2 teaspoons olive oil
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- Kosher salt
- 4 cloves garlic minced
- 2 tablespoons dry sherry wine
- 4 large roasted red bell peppers and any juices if made from homemade
- 3/4 cup low sodium chicken or vegetable broth up to 1 cup
- 1/4 cup mascarpone cheese
- 1/4 teaspoon freshly ground black pepper more or less to taste
- 9 ounces pasta
- chopped fresh parsley for serving
- chopped fresh basil for serving
- grated Parmesan cheese for serving
Instructions
- Heat olive oil in a 10-inch skillet over medium heat. Once hot add in carrots, celery, onions and a pinch of salt. Stir to coat in the oil and cover and cook, stirring occasionally, until tender.
- Once the vegetables are tender add in the garlic and cook 1 to 2 minutes. Add in the sherry wine and scrape up any bits on the bottom of the pan.
- Meanwhile, bring a large pot of salted water to boil.
- In your blender add the peppers, and cooked vegetables/garlic and half the broth. Secure the lid and process blend until smooth. Adding more broth as you go.
- Pour the roasted red pepper broth back into the pan and stir in the mascarpone cheese. Season with salt and pepper. Keep the sauce warm on low heat.
- Drop in the pasta and cook according to package directions. (The pasta I used only took 3 to 4 minutes.)
- Drain and add the cooked pasta to the pan with the roasted red pepper sauce and toss to coat.
- Serve pasta in bowls and garnish with chopped fresh parsley, basil and lots of grated fresh Parmesan cheese.
Nutrition
Serving: 1g | Calories: 292kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 1791mg | Potassium: 984mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9523IU | Vitamin C: 54mg | Calcium: 148mg | Iron: 3mg