Long back,I had made marinara sauce from scratch and added pasta to it but we didn't like the flavor much,not as much as we did the white sauce.So I was wary to try this one out but the roasted pepper sauce with cream sounded too good not to try.I tried it with whole-wheat pasta from Fabindia but regular pasta should work fine too.
Whole-wheat Pasta in Roasted Red Bell-pepper Sauce
Recipe source - The Pioneer Woman
Roasted Red Pepper - 1,whole
Almonds - 5-6
Olive Oil - 1 tbsp
Onion - 1 medium,finely chopped
Garlic - 2 cloves,finely chopped
Cream - 1/2 cup
Cheese - 1/4 cup grated
Parsley flakes - 1 tsp
Whole-wheat Pasta - 1 cup (or any Pasta of your choice)
Broccoli - 1/2 cup,chopped
Salt to taste
Roast the bell pepper on a high flame for about 5-7 minutes,or until the pepper is burnt/charred on the outside.Set aside on a plate until cool to the touch.
Peel off the charred skin and cut open the pepper,remove the tip and the inside membranes.Chop the pepper roughly.
Into a mixer jar,add the chopped pepper and the almonds and grind to a smooth paste.Keep aside.
Meanwhile cook the pasta in salted boiling water for about 8 minutes or until al-dente.Whole-wheat pasta is best under cooked or else it will turn into a mush while stirring-you don't want that!
When the pasta is almost done(about 6 minutes)add the broccoli and cook it along with the pasta.
Remove a cup of the water in which the pasta was cooked and drain the pasta.
In a pan add olive oil and the chopped garlic.Mix in the chopped onion and stir until it turns soft.
Pour in the red pepper sauce.Add salt to taste,parsley flakes and mix in the cream.
Add the cheese and the cooked pasta-broccoli and mix well.If you feel the sauce is too thick,thin it down with the reserved water in which the pasta was cooked.