Sort of made "
Roasted Red Pepper Sauce Over Tortellini" from Better Homes and Gardens's
Big Book of 30-Minute Meals for supper Monday night. I say "sort of" because I found that, when prepared as directed, the sauce tasted very "meh" and I ended up doctoring the heck out of it:
Creamy Red Pepper Sauce
12-ounce jar roasted red sweet peppers, drained
½ cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
2 tsp dried thyme, crushed
2 tsp minced fresh oregano
1 cup heavy cream
½ shredded Parmesan cheese
1 cup frozen green peas, thawed
1 cup leftover diced cooked chicken breast
Fresh ground black pepper, to taste
Run roasted peppers through food processor until mostly smooth. Set aside. Heat oil in saute pan and add onion and garlic. Cook until onion is tender. Add peppers, thyme, oregano, and pepper. Cook until fragrant. Add cream and cheese. Cook, stirring, until sauce is thickened. Add in chicken and peas. Stir until heated through. Pour sauce over prepared pasta and toss to coat.
Pretty okay in the end, I think, but definitely less healthy than the original! (What wouldn't cream and cheese make better?)
With a solid, quick sauce, you're pretty much set for any meal. I like to make sauces in big batches, freeze it in ice cube trays, and then defrost as needed to top just about anything- pasta, veggies, tofu, you name it. Veganized, this one sounds like a great recipe to add to my sauce collection! Thanks for sharing. :)
ReplyDeleteThanks, Hannah. I'd like to see the vegan version of this recipe. What do you use for Parmesan? Nutritional yeast flakes?
ReplyDeleteIn late summer, I usually make big batches of sauce in my slow cooker and freeze it in bags for the winter. It tastes better than the store-bought stuff :)