This is another family favorite recipe, and your kids going to love it for sure! I like roasted vegetables and making a creamy sauce out of them makes an extra yummy meal. Roasting gives an extra rich flavor especially if you roast your garlic too.
Get creative and leave your usual pasta cooking method. If you pack your lunch to work this is a great easy way. Just prepare the sauce store it in a jar and use it directly within a week. You will only need to boil the pasta for few minutes like your package says, mix it with the sauce garnish with parsley or parmesan, or both and enjoy it!
Ingredients
your favorite type of pasta or zoodles
3 red bell peppers
1 cup of cream
1 tablespoon olive oil
1 teaspoon salt
1 clove garlic
¼ cup tahini or almond butter for thickening
Method
Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth. Cook the pasta as as written on its package. Sprinkle with salt and add the cooked pasta to the sauce and cook for 2 minutes.
Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.
Optional
Garnish with fried bacon (if not vegetarian) and parsley.
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