Pasta with Creamy Roasted Red Pepper Sauce



2 cloves Garlic
4 Red Bell Peppers
2 Shallots
8 oz light cream
1 can tomato paste
¼ cup shredded Parmesan Cheese
12 oz. Spaghetti or other favorite variety
Croutons (I like garlic and herb- but choose your favorite)


Preheat oven to 425 degrees

Cook pasta according to package instructions. Drain but reserve ½ cup of water and set aside

Cut red peppers in half – core and deseed
Place peppers on cookie sheet lined with foil – drizzle with olive oil
place in oven and bake until tender but not mushy approximately 15-17 minutes

While peppers are cooking:

Peel and halve shallots. Cut into thin slices
Peel garlic cloves then dice.

Crush croutons don’t  crush too much… you don’t want it to be a powder.

Remove peppers from oven and cut into ½ inch squares, set aside

Heat 2 Tbsp. olive oil in a nonstick skillet over medium high heat. Add shallots and cook until slightly caramelized; add garlic and cook until fragrant.

Add tomato paste, reserved pasta water, peppers and cream- cooking stirring constantly until thick enough to stick to spoon.

Combine cooked pasta and shredded parmesan with sauce.

Serve with crushed croutons on top and enjoy.

**Note: You can also brown ground turkey or pork and add to the sauce before adding pasta; which is what I have done in the image.


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