Roasted Yellow Pepper Pasta
recipe and inspiration.
Sunday morning, I found myself gravitating towards the kitchen. I wanted to create a dish that paired well with the beautiful weather outside. After a couple hours, inspiration finally hit me. I decided to make yellow pepper pasta. The color of the yellow bell pepper reminded me of the bright, gleaming sun. It was a perfect match. The peppery flavor and sweetness would be a great foundation of a pasta dish. I sought to build this dish with the simplest ingredients that anyone can have access to. Through my years of cooking and working in the industry as a chef, I learned to keep it simple. If you start to use ingredients that people are not familiar with, they or less likely to receive them. On the other hand, if you use too few ingredients, it restricts the flavor profile of the dish. Onion and garlic were the two other ingredients that I decided on. The combination of onion, bell pepper, and garlic has been proven to be a great pairing. It’s the foundation of many dishes in the south.
Once I decided on the onion, bell pepper, and garlic pairing. I roasted my bell pepper on the stove for about 5 minutes. During that time, I minced and diced my garlic and onion. After my pepper was done roasting, I covered it with foil pepper to let it steam so the skin can be easily removed. During the steaming process the bell pepper became tender and more suitable to blend with the other ingredients.
I took about 30 grams of parmesan and added it to the blender with the other ingredients. I added salt and water to the mixture. Salt for seasoning and water to smooth out the paste like consistency. Around this time my pasta was halfway cooked, so I removed it from the boiling water to stop the cooking process.
I set a sauté pan on the stove and coated the bottom of the pan with olive oil. When the pan got up to temperature, I added the sauce, heavy cream, oregano and let it reduce for about 3 minutes. Lastly, I added the pasta and cooked until the pasta was done.
It was a well-rounded dish and the pepper and onion weren’t overpowering. I’ll be saving this recipe to make further adjustments in the future, but I’m happy with the outcome
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1. roast bell pepper over open flame and wrap in foil to steam. Let it rest for about 10 minutes. Remove skin before dicing. While doing this, bring pasta water to a boil and then add pasta.
2. Cut onion and bell pepper to fit in blender. Afterwards add water, onion, garlic, bell pepper, and parmesan to blender and blend until smooth consistency.
3. Add mixture to the sauté pan and let it reduce for about 2 minutes. After it reduces, add cream.
4. Transfer your pasta to the sauté pan and turn off hit. Mix sauce and pasta vigorously. When done, add pasta to a plate and enjoy it.
