Creamy Red Pepper Pasta
Directions
- 1Place red peppers, tomatoes, red onion, and garlic on a baking sheet.
- 2Drizzle with olive oil, salt, and pepper.
- 3Bake at 400 degrees Fahrenheit for 30 minutes.
- 4Add the roasted vegetables to a blender with cream cheese, chicken stock, and tomato bouillon.
- 5Blend until smooth.
- 6Pour the sauce into a pan.
- 7Add cooked spaghetti to the sauce.
- 8Top with parsley and parmesan cheese.
Ingredients
- 6 red peppers
- 6 tomatoes
- 1 red onion
- 1 clove garlic
- 0 olive oil
- 0 salt
- 0 pepper
- 4 oz cream cheese
- 0 chicken stock
- 0 tomato bouillon
- 0 spaghetti
- 0 parsley
- 0 parmesan cheese
Equipment
baking sheetblenderpan
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner