Thank you for all your insightful comments on Monday’s post about 13 Reasons Why, Season Two. It was so great to read your thoughts, and have a dialogue about such an explosively controversial Netflix YA series.
Thanks for taking the time to read it!
OK, onto tonight’s post!
Well, I’m at the airport again. I booked another modeling job this week in Ohio, so I’m flying in for the shoot!
But before I got on the plane, I wanted to share one of my classic recipes.
Now let’s be honest…I love cooking and eating delicious food, but most days, I want to be in and out of the kitchen in 30 minutes or less.
So this meal is quick and easy. And also warm and comforting. A combination that is hard to achieve in such a short time span.
Enter my roasted red pepper pasta!
A healthy, nutritious and flavor-packed plate of goodness!
This pasta dish is Gluten Free, Paleo and Vegan, with a Specific Carb Diet option!
In this recipe, I opted for the protein-packed, and paleo-friendly quinoa pasta. Before I adopted the Specific Carb Diet for my Ulcerative Colitis, it was my favorite gluten free pasta – even better than brown rice pasta! This was the brand I particularly loved.
And one thing you’ll notice about this dish, is that it is tomato free! But I promise you won’t miss them at all! In fact, roasted red peppers are one of my favorite secret flavor superheroes. And after trying this dish, I think you’ll know why.
Here’s what you need: (Serves 3-4)
1 large red pepper, roasted (see below)
1 yellow onion, chopped
3 garlic cloves, chopped
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper
First, to roast the red pepper, I literally set the pepper on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands or a paper towel), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and set aside. ((Of course, you can always use canned or jarred roasted red peppers too.))
Cook pasta according to package direction, reserving 1/2-3/4 cup pasta water.
In the meantime, saute the onions in 1 Tbsp EVOO, with salt, pepper, and the spices. After about 3 minutes, add 3 cloves of garlic and allow them to cook for about 3 more minutes. Take off the heat, and add to your food processor, along with the chopped red pepper. Process until you get a thick and creamy sauce. Adjust salt to taste.
Toss the pasta with your sauce, 1/2-3/4 cups of pasta water, and the spinach.
Garnish with torn basil.
Serve and enjoy!
This meal was just fabulous. It tasted right our of your grandmother’s Italian kitchen! It was slightly smokey-sweet, and so slurpy! It tasted wonderfully hearty and comforting with the warm oregano and basil. It was hard to believe the sauce was just a humble red pepper!
And the spinach gave a nice green contrast — and come on, who doesn’t love spinach!?
This instagram worthy meal is just what the doctor ordered after a long day!
What’s your favorite pasta dish? Are you more of a red sauce, white sauce, or pesto kind of a pasta person?
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