Bad Mood Roasted Red Pepper Pasta by @pinchofyum

35 min

4 servings

🫑

340 g

Roasted red pepper

💧

120 ml

Water

🍲

Better than bouillon

🧅

80 g

Shallot

🧈

28 g

Butter

🥛

180 ml

Cream

🍝

340 g

Pasta

🌿

10 g

Basil

🧀

50 g

Parmesan

🌶️

1 g

Red pepper flakes

🦐

340 g

Shrimp

  1. Boil
    • water
    • pasta

    Bring a large saucepan of salted water to a boil for the pasta.

  2. Blend
    • roasted red peppers
    • water
    • vegetable broth concentrate

    Blend the roasted red peppers with 1/2 cup water and the vegetable broth concentrate until completely smooth.

  3. Slice
    • shallot

    Thinly slice the 2 shallots.

  4. Melt
    • butter

    Melt the butter in a large skillet over medium heat.

  5. Cook
    • shallot
    • butter

    Cook the sliced shallots in the butter, stirring regularly, until deeply golden and caramelized, about 10 to 15 minutes.

  6. Add
    • roasted red peppers
    • water
    • vegetable broth concentrate

    Add the roasted red pepper puree to the caramelized shallots and stir until combined.

  7. Pour
    • heavy cream

    Pour in the heavy cream and simmer the sauce gently for 3 to 5 minutes until glossy and slightly thickened.

  8. Cook
    • pasta
    • water

    Cook the pasta in the boiling water according to package directions until al dente.

  9. Drain
    • pasta
    • water

    Drain the pasta, reserving 1/2 cup of the pasta cooking water.

  10. Toss
    • pasta
    • roasted red peppers
    • heavy cream

    Toss the drained pasta with the red pepper cream sauce until every piece is coated.

  11. Add
    • water

    Add a little reserved pasta water if needed and stir until the sauce reaches a silky consistency.

  12. Serve
    • Parmesan cheese
    • fresh basil
    • red pepper flakes

    Serve the pasta topped with Parmesan cheese, fresh basil, and red pepper flakes.

  13. Cook
    • shrimp
    • Pasta

    Optionally cook the shrimp in a separate skillet until pink and opaque, then serve it over the pasta.

Bad Mood Roasted Red Pepper Pasta by @pinchofyum

35 min

4 servings

🫑

340 g

Roasted red pepper

💧

120 ml

Water

🍲

Better than bouillon

🧅

80 g

Shallot

🧈

28 g

Butter

🥛

180 ml

Cream

🍝

340 g

Pasta

🌿

10 g

Basil

🧀

50 g

Parmesan

🌶️

1 g

Red pepper flakes

🦐

340 g

Shrimp

Preparation Steps

  1. Step 1/13

    Bring a large saucepan of salted water to a boil for the pasta.

    💧water
    🍝pasta
    🍲large saucepan

  2. Step 2/13

    Blend the roasted red peppers with 1/2 cup water and the vegetable broth concentrate until completely smooth.

    🌶️roasted red peppers
    💧water
    🥕vegetable broth concentrate
    🥄measuring cups

  3. Step 3/13

    Thinly slice the 2 shallots.

    🧅shallot
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Melt the butter in a large skillet over medium heat.

    🧈butter
    🍳large skillet
    🥄wooden spoon

  5. Step 5/13

    Cook the sliced shallots in the butter, stirring regularly, until deeply golden and caramelized, about 10 to 15 minutes.

    🧅shallot
    🧈butter
    🍳large skillet
    🥄wooden spoon

  6. Step 6/13

    Add the roasted red pepper puree to the caramelized shallots and stir until combined.

    🌶️roasted red peppers
    💧water
    🥕vegetable broth concentrate
    🧅shallot
    🍳large skillet
    🥄wooden spoon

  7. Step 7/13

    Pour in the heavy cream and simmer the sauce gently for 3 to 5 minutes until glossy and slightly thickened.

    🥛heavy cream
    🍳large skillet
    🥄wooden spoon

  8. Step 8/13

    Cook the pasta in the boiling water according to package directions until al dente.

    🍝pasta
    💧water
    🍲large saucepan
    🥄wooden spoon

  9. Step 9/13

    Drain the pasta, reserving 1/2 cup of the pasta cooking water.

    🍝pasta
    💧water
    🧺colander
    🥄measuring cups

  10. Step 10/13

    Toss the drained pasta with the red pepper cream sauce until every piece is coated.

    🍝pasta
    🌶️roasted red peppers
    🥛heavy cream
    🍳large skillet
    🥄wooden spoon

  11. Step 11/13

    Add a little reserved pasta water if needed and stir until the sauce reaches a silky consistency.

    💧water
    🍳large skillet
    🥄wooden spoon

  12. Step 12/13

    Serve the pasta topped with Parmesan cheese, fresh basil, and red pepper flakes.

    🧀Parmesan cheese
    🌿fresh basil
    🌶️red pepper flakes

  13. Step 13/13

    Optionally cook the shrimp in a separate skillet until pink and opaque, then serve it over the pasta.

    🦐shrimp
    🍳large skillet
    🥄wooden spoon

Composition

Ingredients

Types

Liquid, Vegetables, Dairy, Grains, Spices, Seafood

Ingredients

Roasted red pepper, Water, Better than bouillon, Shallot, Butter, Cream, Pasta, Basil, Parmesan, Red pepper flakes, Shrimp

Notes

Roasted red pepper (pureed with water and broth base), Water (used in the puree), Better than bouillon (broth base for the puree), Shallot (thinly sliced), Butter (for sautéing the shallot), Pasta (panoni shape), Basil (for topping), Parmesan (for topping), Red pepper flakes (for topping), Shrimp (optional, to serve alongside)

Allergens

Milk, Gluten, Wheat, Shellfish

Dietetics

Dietary regimen

to inform

Calories

710 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 72g, Fat: 31g, Fiber: 5g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3mg, Potassium: 650mg, Sodium: 770mg

Vitamins

Vitamin A: 270mcg, Vitamin C: 70mg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large saucepan, large skillet, colander, wooden spoon, measuring cups

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Comfort Food, Date Night

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Tender, Saucy

Flavors

Savory, Sweet, Rich, Tangy, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water or cream), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze without basil garnish when possible,Thaw overnight in the refrigerator)