I honestly think I could eat pasta everyday for the rest of my life – that is how much I love it! There are so many different ways to prepare it and it can take on so many different flavors and styles of cooking.
My friend Megan was my inspiration for this dish. She mentioned a similar dish that she had made for her family that had her husband coming back for more. So I took the recipe she told me about and added my own spin on it!
Cajun Roasted Red Pepper Pasta
Ingredients:
1 lb. pasta (shells or penne rigate)
1.5 cups heavy cream
1 cup roasted red peppers (I used ones from a jar)
1 tablespoon olive oil
1 clove garlic
1 teaspoon cajun seasoning (or a lot more if you like it spicy)
1/2 cup grated parmesan cheese + a little for garnish
Green onions (for garnish)
Directions:
Cook pasta according to package directions.
Ok, it doesn’t get a whole lot easier than this……place all ingredients (except pasta) in a blender and puree until smooth. Then pour the red pepper/cream mixture into a saucepan and cook for 10 minutes on medium-high heat until thickened.
Meanwhile, slice green onions. Once pasta is cooked, drain and combine with sauce and parmesan cheese.
Sprinkle green onions and a little more parmesan on top and serve. Enjoy!!
Cottage Mama’s Note: I would normally add sliced andouille sausage to this dish, but the day I made this version, I didn’t have any on-hand. It tasted great without it, but for my “meat-loving” hubby, the sausage is always a winner! There are some wonderful chicken andouille sausages available in-store these days (“Amy’s” makes a great one!).
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
