Ok, I think this recipe wins the award for the most vivid (as in – super-bright, colorful, almost neon!) pasta dish I’ve ever made!

But made with a jar of roasted red bell peppers, carrots (yes, they’re snuck in there), and a mix of great herbs and garlic — this is also a simple sauce you won’t want to miss! I recently stumbled upon a fabulous deal on jarred roasted red peppers (see tip below – great for wintertime!), and have had a blast lately using them on all sorts of yummy dishes. So when I saw this recipe from Vegetarian Times, calling for one jar and very minimal prep, I didn’t hesitate to pull out my blender (yes) and give it a try.

As far as I can remember, this was my first time making a roasted red pepper sauce that wasn’t tomato- or cream-based. Rather, you just saute the veggies, mix in the other ingredients and just combine it all in a blender. And voila — easy, flavorful, and super-delicious sauce is yours to try! I put it over pasta, but am already thinking about trying it with grilled chicken or other veggies next time. If you like a little heat in your sauce, this is also a great one to add some extra cayenne to…if you like.

So go find a jar of roasted red peppers (or if you have fresh peppers nearby, earn an extra gold star and roast them yourself), and give this one a try!

Pasta with Roasted Red Pepper Sauce
(Adapted from Vegetarian Times)

Ingredients:

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 cup jarred roasted red bell peppers, rinsed drained and sliced
• 1/2 medium onion, finely chopped (about 1/2 cup)
• 1 large carrot, finely diced (about 1/2 cup)
• 8 oz. dry fusilli pasta (or any other pasta shape)
• 1/4 tsp. cayenne pepper
• 1/4 tsp. dried oregano
• 1/4 tsp. salt
• grated parmesan cheese
• toasted pine nuts, for garnish (optional)

Method:

Heat oil in saucepan over medium-high heat. Add garlic and saute for 1 minute. Then add roasted pepper, onion and carrot; saute 5 minutes, or until onion begins to brown. Add 3/4 cup water, cayenne, oregano, and salt. Then stir, cover and reduce heat to medium-low. Simmer 20 minutes.

Meawhile, cook pasta in pot of boiling salted water according to package directions.

Remove roasted pepper mixture from heat, and puree in blender until smooth. Season with salt and pepper to taste.

Drain pasta, and return to pot. Stir in red pepper sauce, and garnish with parmesan cheese and toasted pine nuts if desired. Serve immediately.

Ali’s Tip:

Believe it or not, Dollar Tree actually sells really delicious jars of roasted red bell peppers for $1! If you have one of those stores nearby, it’s totally worth checking out. I was skeptical, but they taste great!