Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bow Tie Pasta With Roasted Red Pepper and Cream Sauce Recipe
    Lost? Site Map

    Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

    Bow Tie Pasta With Roasted Red Pepper and Cream Sauce. Photo by Charmie777

    1/3 Photos of Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    smiles4u's Note:

    From a recent issue of Cooking Light Magazine. Great veggie dinner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the pasta according to package directions, omitting salt and fat.
    2. 2
      Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
    3. 3
      Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
    4. 4
      Remove from heat, cool 5 minutes.
    5. 5
      Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
    6. 6
      Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
    7. 7
      Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
    8. 8
      Garnish with basil if desired.

    Ratings & Reviews:

    • on April 21, 2012

      45

      This was a really tasty and easy to make sauce that add a little something special to our dinner. I didn't have any 1/2 and 1/2, so I used 1 c of evaporated fat free milk. I used the jarred peppers, but can see how it would be much better if you used freshly roasted peppers. I served over packaged goat cheese ravioli. I think the sauce would have been better over plain pasta or ravioli with a more substantial filling. The sauce really overwhelmed the taste of the ravioli.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2011

      Hi smiles4u, Thank you, for posting this wonderful recipe! I roasted my own peppers and tomatoes I ran out of tomato paste and DH added more Red Pepper flakes and followed the recipe otherwise I used Butternut Squash Agnolotti this was huge flavour. I have put this in my Dinner Party Cookbook and we can hardly wait to make this again the taste is exceptionally fabulous just plain excellent just can't say enough!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2010

      55

      Wonderful flavor! I am dairy intolerant, so I omit the cheese and make a mock cream with 4 tbsps tofutti better than cream cheese, 4 tbsps plain soy yogurt and 1 c. chicken or vegetable stock, heated through in a saucepan until completely incorporated, adding it in last. I don't blend the sauce in a blender

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

    Advertisement

    Nutritional Facts for Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 432.2
     
    Calories from Fat 120
    27%
    Total Fat 13.3 g
    20%
    Saturated Fat 6.3 g
    31%
    Cholesterol 88.3 mg
    29%
    Sodium 1057.0 mg
    44%
    Total Carbohydrate 60.6 g
    20%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.7 g
    11%
    Protein 17.7 g
    35%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes