Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

READY IN: 30mins
Recipe by smiles4u

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

Top Review by Erindipity

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.

Ingredients Nutrition

Directions

  1. Cook the pasta according to package directions, omitting salt and fat.
  2. Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
  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. Remove from heat, cool 5 minutes.
  5. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
  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. 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. Garnish with basil if desired.

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