The best way to break routine in the kitchen is to try out new recipes. That’s been happening this week in our home and, thankfully, I have two new recipes to add to our regular dinner menu! It’s rather exhilarating.
I adapted this pasta sauce recipe from Ashley at Baked by Nature. Most of my variations happen when I’m missing certain ingredients in the pantry but still want to test out a new dinner option.
2 orange or red bell peppers, roasted
1/4 cup cashews
2 1/2 tablespoon olive oil
1/2 small yellow onion, diced
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable broth
1/2 cup parmesan cheese, crumbled or grated
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon dried garlic [bump this amount up or use fresh if you like garlic]
fresh ground black pepper, to taste
Turn oven to 450 degrees (F). Cover a pan with shallow walls with tinfoil. Place washed peppers on pan and drizzle 1 tablespoon of olive oil over them. Roll peppers around in the oil so that they’re coated. Roast them for 20 – 25 minutes. Carefully turn peppers over and roast for another 20 – 25 minutes.
In the meantime, heat 1/2 tablespoon of olive oil in a pan and sauté the copped onions. Sprinkle in the spices, herbs, and salt.
Once peppers are done roasting, remove them from the oven and carefully cover with foil. Let them rest and cool for 45 minutes. Once they are cool, remove stems and seeds. In a blender, blend cashews and vegetable broth until smooth. Blend in peppers and any juices from the pan. Sprinkle in parmesan cheese and blend. If you’d like a little texture in your sauce, pour it into a bowl and stir in the onions + spices mixture. If you prefer a smoother sauce, blend the onions + spices while the sauce is still in the blender.
If your sauce seems too thick, add a splash more vegetable broth. If it’s too thin, add in a little more parmesan cheese.
After I cooked my pasta according to the directions on the box (2 servings), I drained it, and then added the some sauce back to the pan of pasta to heat it through. If you toss it with the hot pasta, it should warm right up. You could throw cut up tomatoes or other cooked veggies, cooked chicken, or more cheese, into this mix.
As always — I’d love to know what’s happening in your world this week. What cooking challenges are you facing? What meal prep road blocks are you facing? I’d love to help, so tell me in the comments below.
Glad you’re here.