Pasta With Roasted Red Pepper Sauce
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 lb pasta, ie. Campenelle little bells
- 1 teaspoon olive oil
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 12 ounces roasted red peppers, drained & chopped
- 1 cup fresh basil, coarsely chopped
- 4 ounces mushrooms, sliced
- 3⁄4 cup low sodium chicken broth
- 1⁄4 cup half-and-half (or fat free for fewer calories)
directions
- Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain and keep warm.
- Meanwhile, heat the oil in a nonstick sauce pan over medium-low heat.
- Add the onion and garlic; cook until the onion is soft, about 5 minutes.
- Stir in roasted red peppers, mushrooms and basil and basil, cook about 1 minute, stir.
- Add the broth; simmer, uncovered, 10 minutes.
- Remove from heat and add half & half.
- Puree 1/2 the sauce, if desired, combine with remaining sauce. Pour over te pasta and toss to coat.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.