Roasted Red Pepper Pasta

🧂 Ingredients

• 454 grams Farfalle noodles
• 4 tbsp butter

  divided
• ½ medium sweet onion

  diced
• 3 cloves garlic

  chopped finely
• 300 ml jarred roasted red peppers

  drained and chopped
• 1 cup vegetable broth
• Salt and Pepper to taste
• ½ cup heavy cream
• dried sweet basil

  to taste

Instructions

• 1 Cook your pasta in salted water according to the directions, minus one minute.
• 2 Melt half the butter (2 tablespoons) in a large skillet over medium high heat.
  Add the onions and saute for about 4 or 5 minutes. Add the garlic and peppers,
  cook for about 3 to 4 minutes longer.
• 3 Remove the skillet from the heat, carefully transfer the ingredients to a food
  processor. Pulse until mixed but slightly chunky. Be sure the lid was on.
  Seriously people, common sense prevails here. wipes red pepper off her face
• 4 Heat the remaining butter (2 tablespoons) in the same skillet over medium high
  heat, then transfer the ingredients from the food processor back into the pan.
  Add the broth, salt and pepper and cook until it all starts to bubble and come
  together while you stir.
• 5 Add the heavy cream in, more or less depending on your moo-d. <see what I did
  there
• 6 Stir until the cream combines and feel free to add any more spices that suit
  your fancy.
• 7 Drain pasta, (reserving about ½ cup of pasta water), and pour that cooked pasta
  into your skillet. Continue to cook until everything combines and become one big
  happy melting pot of joy. To help it combine a little better, add a little pasta
  water. Start with about ¼ cup and cook while it melds the ingredients together.
  You can add more if needed.
• 8 Toss the dried sweet basil over top and it's pasta party time.
• 9 Serve with a big old peppery smile!

Nutrition Info