5.0
(2)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Your folders
frommybowl.com
5.0
(2)
15 minutes
Your folders
themediterraneandish.com
4.9
(57)
10 minutes
Your folders
thebakingfairy.net
30 minutes
Your folders
tastesbetterfromscratch.com
5.0
(35)
30 minutes
Your folders
tastesbetterfromscratch.com
Your folders
gatheringdreams.com
10 minutes
Your folders
elavegan.com
5.0
(37)
20 minutes
Your folders
yupitsvegan.com
5.0
(6)
20 minutes
Your folders
today.com
20
Your folders
jeccachantilly.com
50 minutes
Your folders
myveganminimalist.com
4.9
(7)
20 minutes
Your folders
modernhoney.com
5.0
(1)
30 minutes
Your folders
feelgoodfoodie.net
5.0
(81)
15 minutes
Your folders
recipes.chloeting.com
45 minutes
Your folders
dontgobaconmyheart.co.uk
4.9
(10)
15 minutes
Your folders
halfbakedharvest.com
4.5
(45)
10 minutes
Your folders
runningonrealfood.com
5.0
(3)
15 minutes
Your folders
romylondonuk.com
15 minutes
Your folders
thecheaplazyvegan.com
5.0
(2)
8 minutes