Creamybasilandredpepperpasta Recipes

CREAMY ROASTED RED PEPPER PASTA

Steps:

• Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
• Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
• Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.

CREAMY ROASTED RED PEPPER PASTA

Steps:

• Cook the pasta according to the directions on the package.
• Add the roasted red peppers, garlic, cream cheese, basil, and lemon juice to a food processor, or blender, and pulse until it reaches the desired level of creaminess.
• One the pasta is done cooking, drain and return it to the pan.
• Add the sauce to the hot pasta and stir to combine until it's melted and creamy and the pasta is thoroughly coated.
• Serve topped with additional diced roasted red peppers and fresh basil, if desired.

CREAMY BASIL & RED PEPPER PASTA WITH PARMESAN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, process reduced-fat cream cheese and milk in food processor until blended. Add red peppers and 2 Tbsp. basil; process until blended.
• Drain pasta; return to pan. Add cream cheese mixture; mx lightly. Stir in mozzarella. Serve topped with remaining basil, Parmesan and black pepper.

CREAMY BASIL & RED PEPPER PASTA

Steps:

• Cook pasta according to package directions, drain and set aside.
• Drain and remove seeds from peppers.
• In a food processor (or blender), mix peppers, cream cheese, milk, basil and parmesan until smooth, about 1 minute.
• Place sauce back into same pot used for cooking pasta.
• Cook on medium heat for 5 minutes, stirring occassionally or until heated through.
• Add pasta back into pot with sauce, toss well to coat.

CREAMY RED PEPPER PASTA

Steps:

• Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.
• Blend all ingredients for the sauce (except the basil) till smooth.
• Drain the pasta, keeping some pasta water aside. Add the drained pasta and cashew sauce to the empty pot, mix well over low heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.
• Pick the basil leaves and roughly chop. Taste and season before serving with the chopped basil. Enjoy!!

CREAMY ROASTED RED PEPPER PASTA

Steps:

• Turn oven on to broil at 500F
• Cut the red peppers vertically so that they are big slices of peppers, in 3-4 big pieces
• Spray or coat two baking sheets with oil and place peppers cut side down. Lightly spray tops of peppers
• Cook peppers for 15-22 minutes until skins are charred and peppers look like they are starting to wilt. Do not touch them while they cook!
• Start water to cook pasta according to the directions on the package. Prepare the veggies
• Heat large pan on medium high heat for 1 minute
• Add dairy-free butter and onions, sauté for 3 minutes
• Add garlic and stir for 30 seconds
• Add onions, almond yogurt, and almond milk to a food processor or blender and set aside until the peppers are ready
• Return the pan to medium-high heat
• Add peas to pan and sauté for 3 minutes
• Add sliced mushrooms and 1/4 cup of water, then sauté for another 5 minutes until mushrooms begin to wilt. Stir frequently
• In the meantime, prepare the pasta according to the box when the water is boiling
• When the peppers are finished, allow them to cool for 3-5 minutes until they are safe to touch. Using a fork, feel the skin away from the pepper and place the peppers in the blender. Discard the skins.
• Add the spices to the blender and pulverize for 1-2 minutes until smooth
• When the pasta is finished, drain and return to the pot. Add the mushrooms and peas to the pasta, and stir in the roasted red pepper sauce
• Serve immediately or refrigerate for approximately one week

PHILLY CREAMY BASIL AND RED PEPPER PASTA

Steps:

• Cook pasta as directed on package. Meanwhile, place peppers, cream cheese spread, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.
• Spray large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.
• Drain pasta. Add to chicken mixture; stir gently until well blended.