Food for thought
As I sit here, wine bottle uncorked and Solomon Burke serenading me, a moment of clarity has happened. No, I’ve had a moment of clarity. A moment of clarity is happening?
I’m not sure. The whole sentence is awkward, but the intent is there.
Basically, it has become crystal clear to me that everyone is overworked. I know this because I feel overworked. Don’t you? Be honest!
It seems like every conversation I’ve had lately starts out with, “Ugh, I’ve been so busy” or “I’m so exhausted” and I hear you. I really (really) do.
SO as I sit here, trying to sell you on this recipe and the reasons you should skip the drive-through and cook tonight, I want you to know one thing: you deserve more than take-out.
You Deserve Saucy.
Roasted Red Pepper Saucy, to be exact. Here’s why.
☝ It blends up in no time and is your basic heat and eat situation.
✌ This sauce thrives on less-is-more because the F L A V O R comes courtesy of whoever roasted the peppers and packed them in a jar. YES, we are using cans because we are busy and exhausted, remember?
👉 This sauce is sweet and peppery with a hint of garlic and basil which means you could go full-on meal by pouring it over chickpea pasta (or Zoodles) OR make my Buttery Skillet Flatbread, slather it up, add cheese and bake it like a Roasted Red Pepper Pizza.
Is there no end to the versatility of this silky smooth sauce savior?!?!
Nope. No end in sight!
Let’s get sauced.
Grab a glass of vino and actually enjoy the process.
I hear blending is cathartic!
Pin It 📌
You can technically use any pasta (OR EVEN VEGGIES!!), but this pasta is
FULL of fiber and gluten-free so try it if you aren’t low carb.
You can also use any variety of roasted red pepper from a jar,
but fresh basil is a must.
Pro Tip: Plant Basil plus a bunch of other fragrant herbs in your garden or
buy one that can live in your window sill.
No one ever regretted having fresh herbs on hand.
No one!
If you haven’t treated yourself to the amazing kitchen tool that is the
Immersion Blender, I linked my two faves at the bottom of
this post.
It is one of the most used tools in my apron.
Finally! The Good Part!
Go from pasta water + red pepper + garlic to
S A U C E
in like, no time. 👍
To finish this quick dish, top with cheese and (yum) fried capers.
How to Make Fried Capers: Add a few tsp of oil to a hot skillet, followed by
drained capers. Toss them around a bit until they are slightly crisp.
Crispy, salty capers are integral to making this dish fancy.
Spoon directly into your mouth and pat yourself on the back for cooking this
amazing meal instead of getting a Crunch Wrap Supreme!
Three Ingredient Roasted Red Pepper Pasta
This is the sauce dreams are made of...if dreams were five ingredients and tasted like roasted red pepper!
Ingredients
- 2 cups Chickpea Pasta + 6 cups Water
- 1 cup Reserved Pasta Water
- 2 whole Roasted Red Peppers, from jar
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/4 cup Parmesan Cheese* (3 tbsp Nutritional Yeast for Vegan)
- 4 leaves Basil, chopped, plus more to garnish
Instructions
- Boil 2 cups Chickpea Pasta in approximately 6 cups water. Drain and set aside, reserving 1 cup pasta water.
- In a small saucepan add the reserved water, roasted red pepper, garlic, and salt. Blend with the immersion blender until smooth. If you don't have one, pop everything into a blender or food processor.
- Simmer on medium for 5-10 minutes to heat the sauce through.
- Stir in parmesan cheese and pour sauce over noodles or zoodles.
- Sprinkle with more cheese and torn basil.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 290Total Fat 8gSaturated Fat 3gUnsaturated Fat 6gCholesterol 14mgSodium 1136mgCarbohydrates 39gFiber 11gSugar 7gProtein 16g
Looks great! I think I might just try the chickpea pasta. You make it look irresistible!! 🙂
It’s dinner time and this is making me super hungry! Thanks for adding the nutritional yeast and how much to add. This pasta sauce may be my new go-to-sauce since it’s super easy! Super!!!