This is a creamy, delicious, lightly sweet pasta sauce that I love making. It doesn’t take much time to make and you can pair it your favorite pasta to have a quick and yummy dinner! I prefer roasting red peppers at home to the store bought ones. So I have roasted the peppers myself here. You can easily substitute it with store bought ones if you prefer 🙂
- 2 red peppers
- 1/2 tsp black pepper powder
- 5 cloves garlic chopped
- 1 onion finely chopped
- 2 tbsp olive oil
- salt to taste
- 1/4 cup cream (can substitute it with any milk)
- 1/2 tsp chilli flakes
- 1/2 cup mushrooms chopped
- 1 pound pasta ( or as required)
- parmesan cheese as required
Cook pasta as per its package instructions and set aside.
For the sauce, place the red peppers in your oven and broil/bake it until it is charred black on all sides.( It takes about 20 mins or so)
In the meanwhile, add 1 tbsp olive oil, garlic and onion in a pan and saute until the onions turn translucent and set aside.
When the red peppers are done, cover it in a foil or sandwich bag for few minutes to let it steam, say about 10 minutes.
Remove the charred skin off the peppers and throw away the seeds.
Make a smooth puree of the red peppers, onion and garlic. Add salt and black pepper to it. Your sauce is done.
In a pan, add remaining olive oil, chopped mushroom and saute until it is done. Then add the red pepper sauce, cream and let it boil for a couple of minutes. Add salt as necessary and chilli flakes for some heat.
Add the cooked pasta to it and mix well.
Top it with some parmesan and serve when hot!
You can add seasonings like basil, or dried Italian herbs as you wish to the sauce.