Roasted Red Pepper Pasta

Ingredients

• 1 Tbsp olive oil
• 2 Tbsp butter
• 5 garlic cloves, minced or pressed
• 1 medium onion diced
• 3 large red bell peppers
• 1 tsp. chicken boullion
• 1/4 cup sour cream
• 2 Tbsp finely minced parsley
• 1/2 cup grated Parmesan cheese

Directions

1. Put a pot of water on for the noodles.
2. Pre-heat oven to 500F and roast bell peppers for 25-30 minutes rotating half way through so they brown evenly. They should be soft and slightly charred.
3. Add oil to a large skillet and saute the onion and garlic until it starts to brown. Toss them into a blender
4. Peal the thin layer of skin as best you can and coarsely chop the roasted peppers and toss them into the blender with the onions and garlic.
5. Add a half cup of water with the chicken boullion and blend until smooth (about 1 minute)
6. Pour the contents of the blender back into the pan and add the butter, sour cream and minced parsley.
7. Continue to cook, stirring occasionally on low-medium heat until it thickens and easily coats the back of a spoon.
8. Salt and pepper to taste and remove from heat.
9. Add the strained noodles to the skillet and toss until they’re evenly coated. Gradually fold in the Parmesan.