Thursday, August 5, 2010

Roasted Red Pepper Fusilli


Attention, tomatophobes! Are you tired of feeling left out on spaghetti night? Embarrassed about clumsily pairing red wine with a cream sauce again? Then this is the sauce for you!

Sweet, tangy roasted red peppers, savory onions and mellow carrots blend to make this delicious tomato-free twist on classic red sauce, from the September issue of Vegetarian Times. The fusilli shape provides plenty of cling-friendly crags for the sauce, and of course, I used single-ingredient whole wheat pasta.

As with all my meals, whole plant foods take center stage on this plate. I had the vegetable-rich sauce over whole grains on one half of the plate, and a big pile of lightly steamed broccoli on the other. Total ingredients: 8. Tomatoes: 0. Yum rating: infinity.

7-Ingredient Roasted Red Pepper Fusilli
Total Kitchen Time: 30 minutes. Serves 2.

1 cup roasted red peppers, chopped (from the jar: peppers, citric acid)
1 carrot, chopped
1/2 sweet or yellow onion, chopped
2 cloves garlic, chopped
2 Tbls. extra virgin olive oil
2 cups uncooked fusilli pasta

In a pan, fry peppers, carrot, onion, olive oil and garlic on med-high heat for 5 minutes.

Add 3/4 cup water, cover and simmer on med-low heat 20 minutes.

Meanwhile, set fusilli to boil.

After veggies are soft, remove from heat and puree well. I used an immersion blender.

Drain pasta, toss with sauce and serve with salt and freshly cracked pepper.

4 comments:

  1. This sauce is good for tomatophobes, Terita! And I know it's delicious. Red pepper makes everything yum!

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  2. I know, they're so flavorful! I was surprised to see that jarred red peppers are simply that... no extra junky ingredients. It opens up a lot of possibilities :)

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  3. Hey, you've cut everything in the realm of sugar, Terita? Even maple and honey? That's wonderful! I don't know how you did it, but you're my hero (smile). Hey, I've cut out refined sugars and flours recently, and I had these dark apricots I got from the health food store. They were the color of plums. I've never seen this type of apricot before. Anyway, like candy they were to me last night. So maybe I'm changing-hope so!

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  4. Yup, I cut out all sugar! I was really hard core for a while. These days I eat very small amounts of dark chocolate and candied ginger, but otherwise I just don't buy sweets anymore. Those apricots sounds great. I hope you find your sugar-free experiment as worthwhile as I have!

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