Monday, October 7, 2013

A Vegan Recipe For Company: Roasted Red Pepper Puttanesca


Do you want a recipe that is elegant for your adult dinner guests, but versatile for those child-size guests too? Pasta is my go to for fun food that even the smallest of children can consume on their own! Puttanesca is my adult version of spaghetti, and the secret to making it a fabulous entrée: Capers and Roasting!


Anything roasted is always delectable! Capers add that flair of class without breaking the budget…just looking like you do!

Roasted Red Pepper Puttanesca:
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
2 # Pasta Noodles (I personally choose Penne for a crowd)
2 Red/Orange/Yellow Bell Peppers, in large dices (I would avoid Green though to keep it light and sweet)
2 # Tomatoes, quartered, or large dices
1 cup Tomato Paste
3 teaspoons Salt, divided
¼ cup Nutritional Yeast (Or Parmesan for my non-vegan friends)
2 Tablespoons Capers
2 Tablespoons Basil, chopped, fresh
6-8 Mushrooms, chopped
6 Cloves Garlic, pressed or minced
1 Onion, minced
4-6 Tablespoons olive oil, divided

You will need:
Cookie Sheet
Large Pot
Medium Large Saucepan
Blender

How to Prepare:


  1. Start your oven on a low broil. 
  2. Dice up your bell peppers and tomatoes, then scatter them onto a baking sheet. 
  3. Drizzle with oil until evenly coated, about 2-4 tablespoons, and sprinkle with 2 teaspoons of fine sea salt. 
  4. Stick the sheet in the oven to roast for 30 minutes, stirring occasionally so they don’t burn. 
  5. While your tomatoes and peppers are roasting, bring a large pot of water to a boil for your pasta, but don’t add the noodles until the last step so that they will come out fresh and al dente! 
  6. While your others are roasting and prepping boil, in another medium large saucepan, sauté onions and garlic in remaining 2 tablespoons of oil. Add basil and mushrooms and sauté on medium-high heat until onion is translucent. 
  7. Combine sautéed garlic and onions with tomato paste, capers, remaining 1 teaspoon of salt, and nutritional yeast, mix until thoroughly combined and heated through, then reduce your heat to low. 
  8. Now return to your pot of water and add your pasta! 
  9. When your peppers have finished roasting, transfer them to a blender with their roasting juices, and puree! 
  10. Now add to tomato paste mixture and thoroughly combine. 
  11. Drain Noodles. 
  12. Now toss your sauce with your pasta, or serve over the top of your cooked noodles. Presto Finito!!

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