By the time we get home from church on Sundays, there is usually not enough time to do a roast dinner for us. Normally if we are going to have a roast I will either do it on Saturday night, or throw something into the slow cooker on Sunday morning. You cannot believe how tasty that smells when you get in from church. That is . . . if I can get it together enough ahead of time!
Today was not one of those get-it-together days! I was rushing like a dog chasing it's tail all morning! By the time we got back from church we were starving and I just threw something together quickly. I know pasta is not Todd's favorite meal (understatement of the year), but sometimes you just got to do what you just got to do . . .
He loves tinned spaghetti on toast. (Go figure) I told him to just think of this as tinned spaghetti, except a million times better and not mushy. He wasn't buying it, but he ate it anyways. Beggars not being choosers and all of that . . .
This is a super easy store-cupboard pasta dish that I just love. Not only is it quick and easy to do (Takes only the time it takes to cook the pasta) but it's delicious as well. You just cannot underestimate the power of quick, easy and delicious!
Me? I could eat pasta three times a day, seven days a week, fifty two weeks a year! I love this sauce. It's rich and tasty and oh so simple and quick to make. You could of course roast your own red peppers, and I often do. (Just pop them into a hot oven until they look charred all over and then pop them into a paper bag to cool down. Once they are cool, the skins slip right off, easy peasy.) Of course my Froothie Optimum 9400 Blender really short work of the whole process. I love it when things come together quickly like that!
Rich, smooth and incredibly tasty, this is the perfect pasta sauce. It coats the strands beautifully. I just know you will love it, but don't take my word for it. Try it and see if I'm not telling the truth! ☺
*Roasted Red Pepper Pasta*
Serves 4Printable Recipe
This is not only quick and easy to make, but delicious. A creamy and rich sauce created using roasted red peppers, goats cheese, cream, Parmesan and milk.12 ounces linquine pasta2 TBS olive oil2 cloves of garlic, peeled and minced1 medium onion, peeled and diced110ml of whole milk (1/2 cup)110ml of heavy cream (1/2 cup)115g of crumbled goats cheese (4 ounces)90g of grated Parmesan cheese (1/2 cup) plus more for serving1 jar of roasted red peppers, drained and choppedfine sea salt and freshly ground black pepper to taste Cook the pasta in a large pot of lightly salted water according to package directions. Drain well and keep warm.Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic. Cook, stirring, until softened but not browned. Add the milk, cream and both cheeses. Cook and stir to melt the cheese. Add the red peppers and heat through. Blitz in a blender until smooth or use a stick blender if you wish. Toss the cooked pasta with this sauce to coat. Season to taste with salt and pepper. Serve immediately, with additional Parmesan cheese for sprinkling.
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