Sunday, March 1, 2009

Creamy Roasted Red Pepper Pasta Primavera

I am always on the search for different pasta sauces. Pasta is probably one of my favorite meals, but I get tired of marinara. This creation was soooooooooo good and my daughter and hubby loved it as well. I made a huge batch which has actually been great as we've eaten it three times now!

I box of farfalle (bowtie) pasta, such as Barilla
1 large red pepper
1/2 package frozen peas
3 large carrots, peeled
2 large cloves of garlic, unpeeled
2 1/2 cups rice milk
4 Tbsp. flour
2 Tbsp. olive oil
1 tsp. garlic powder
1 1/2 tsp. salt
2 tsp. onion powder
1/2 tsp. horseradish (optional)
1/2 tsp. dijon mustard (optional)

Pre-heat the oven to 450 degrees. Core the red pepper and cut into chunks. Lightly grease a baking sheet and add red pepper and garlic cloves. Toss to coat in the olive oil and roast in the oven for 20 minutes. Meanwhile, start pasta boiling in well salted water. Julienne the carrots into large sticks, and cook in a microwave safe bowl for 1 1/2 minutes, or steam on the stove. Reserve the peas for the final 3 minutes of the pasta being done, then add in to the boiling water and pasta to cook.

In a blender combine the remaining ingredients. Remove the red peppers and add to the blender, then peel the garlic and add as well. Blend on high until smooth. Transfer to a large pot and whisk over medium heat until smooth and thickened. Taste for seasoning and adjust as needed. Drain pasta and peas when done, then combine with the sauce.

Note: You can also buy a frozen pea and carrot mix that would work great here. Consider adding in additional vegetables; mushrooms, corn, snow peas, you name it!

I was taking a picture of the food when my daughter wanted me to take one of her as well. She loved this dish!

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