Weeknight or any night meal! You can roast the peppers over any open flame. I have even done this on my gas stove top burner. Char the skin and put the peppers in a brown paper bag until peppers are cool. The skins will peel right off!! Cheaper than buying a jar of roasted red peppers.
5 red bell peppers, halved and seeded
1 tablespoon avocado oil
1 pound of pasta of choice
2 tablespoons butter
2 shallots, coarsely chopped
5 garlic cloves, coarsely chopped
1/4 teaspoon red pepper flakes
1 1/2 tablespoons all-purpose flour
1/2 cup grated parmesan
1/2 cup chicken or vegetable stock
1 cup heavy cream
Fresh chives and basil
salt and pepper
Place peppers on your grill or stove top until skin is charred and peppers are soft, about 10-15 minutes on medium high heat.
Place halved and seeded roasted peppers in a brown bag, sealed shut until cooled. Peel and coarsely chop.
Prepare pasta, drain and set aside.
Start sauce by sautéing shallots until soft, adding the garlic and red pepper flakes until fragrant. Then stir in flour until it smells toasty. A few minutes. Then whisk in stock and cream. Blend with peeled chopped roasted peppers and return to pan. Heat on low and add parmesan. Then stir in pasta. Sprinkle with parmesan, fresh chives and basil. Enjoy!!!
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