You Won't Look At Pasta The Same Way Again - Hearty Winter Pasta

Name: You Won't Look At Pasta The Same Way Again - Hearty Winter Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3-4
Ingredients: 4 red peppers; 4 yellow peppers; 2 tomatoes; 1 jalapeno pepper; 4 cloves of garlic; olive oil; salt; pepper; 1/2 teaspoon of smoked paprika; 1 cup of sweet cooking cream; 1 bunch of cilantro; 1 bag of uncooked pasta

by Michael Kossowsky

3-4 Bowls

55 min

I was recently eating at a pasta restaurant and had something unexpectedly delicious. Here is my attempt at recreating it.

you won t look at pasta the same way again hearty winter pasta

Start by roughly chopping 4 red peppers and 4 yellow peppers, and 2 tomatoes. Additionally chop 1 jalapeno (do less if you like less heat) and peel 4 cloves of garlic. Toss in olive oil and season with salt and pepper.

Roast at 425 °F (225 °C) for about half an hour.

In the meantime cook about 18 oz (500g) of uncooked pasta of your choice (I used penne) according to the packaging.

Once your vegtables have been removed from the oven and cooled for a few minutes - transfer them to a blender or bowl that you can use a immersion blender in.

Blend the roasted vegtables.

Grab a whole fistful of cilantro (I like to soak in vegetable wash for a few minutes and thoroughly rinse)

Roughly chop your cilantro.

Add your cilantro and smoked paprika and blend until everything is smooth.

Transfer to a pot and add your sweet cooking cream (You can use regular cream too if you want less sweetness)

Bring to a gentle boil and remove from the heat. Taste and add additional salt and pepper and more cream if necessary.

Mix in your pasta.

Plate, top with additional cilantro and enjoy.

So delicious!

You Won't Look At Pasta The Same Way Again - Hearty Winter Pasta

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Recipe details

Yield 3-4 Bowls
Time spent: Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Pasta sauce

Roughly chop 4 red peppers and 4 yellow peppers, 2 tomatoes, and 1 jalapeno
Peel 4 cloves of garlic
Toss with olive oil and season with salt and pepper
Roast at 425 °F (225 °C) for 30 minutes
Cook pasta according to packaging
Cool roasted veg
Blend until smooth using a blender or immersion blender
Roughly chop a handful of cilantro and add a 1/2 teaspoon of smoked paprika
Blend until smooth
Transfer to a pot and add 1 cup of sweet cooking cream
Bring to a boil
Taste and add additional salt and pepper if needed
Add cooked pasta and mix
Plate, top with additional cilantro and enjoy.

Comments

Kathy Seidel McAlister on Jan 07, 2023

What is “sweet cream”?

16 Reply
- See 2 previous
- Rev11756062 on Jan 08, 2023
  
  Sorry -- I was hoping that the answer might be there when I clicked on "reply" since I don't know what it is either. Hope an answer shows up soon.
  
  Like
- Jenny on Jan 08, 2023
  
  When I google sweet cooking cream its says whipping cream or half and half depending on the recipe.
  
  Like
- Michael Kossowsky on Jan 16, 2023
  
  Sorry for the delayed reply - so in my supermarket there is an item called cooking cream which is sometimes labeled as culinary cream, and it is stabilized to withstand high cooking temperatures without curdling or breaking. It contains less butterfat than heavy cream, but it's lighter and more liquid than heavy cream. I think it is thicker than half and half. I guess somewhere in between half and half and heavy cream. In my supermarket they have two types one that has sugar added to make it sweet and one that doesn't. I would am sure half and half or heavy cream would work just fine in this recipe.
  
  1
Lov30045426 on Jan 07, 2023

That was my question also.....
What is sweet cooking cream????

9 Reply
- See 1 previous
- Sandra on Jan 08, 2023
  
  I think it's half and half.
  
  Like
- Michael Kossowsky on Jan 16, 2023
  
  Sorry for the delayed reply - so in my supermarket there is an item called cooking cream which is sometimes labeled as culinary cream, and it is stabilized to withstand high cooking temperatures without curdling or breaking. It contains less butterfat than heavy cream, but it's lighter and more liquid than heavy cream. I think it is thicker than half and half. I guess somewhere in between half and half and heavy cream. In my supermarket they have two types one that has sugar added to make it sweet and one that doesn't. I would am sure half and half or heavy cream would work just fine in this recipe.
  
  Like