Description
Roasted green peppers mixed with basil and coconut milk to create a creamy pasta sauce.
Ingredients
- 2 whole Green Peppers
- 1 pound Spaghetti Pasta
- 1 Tablespoon Olive Oil
- 2 whole Shallots, Finely Chopped
- 3 cloves Garlic, Minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ¾ cups Coconut Milk
- 1 teaspoon Red Pepper Flakes
- 4 leaves Basil
- ⅛ cups Grated Parmesan
- ⅛ cups Shredded Mozzarella
- ¼ cups Roasted Red Tomatoes
- ¼ cups Roasted Yellow Tomaotes
- Fresh Parsley Chopped For Garnish
Preparation
Put gas burners on the stovetop on high heat. Roast green peppers on each side. Place in a plastic baggy for 20 minutes. Remove and peel away the charred skin. Seed the pepper and take off the stems. Chop and set aside.
Cook pasta according to package instructions. Drain and set aside.
While the green peppers are roasting or resting, heat a large skillet over medium heat. Add olive oil.
Sauté shallots and garlic until softened, about 4–5 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with roasted peppers, coconut milk, red pepper flakes and basil. Pulse to a smooth consistency. Check for seasoning and add more salt, pepper, or red pepper flakes, if needed.
Once blended, place the sauce back in the skillet over medium heat to thicken. Add Parmesan. Continue to simmer on low heat. When the sauce has been simmered for 10 minutes or so, add pasta. Toss to coat.
Serve topped with mozzarella, additional Parmesan, roasted tomatoes, and fresh chopped parsley.
