Ben decided to start eating low carb during our last visit home because my dad and stepmom are trying it and seeing some results! I’ve been eating low carb dinners with him recently, and you’ll probably see some recipes pop up here and there on Mac+Molly, but I’m still getting my carb fix at lunch time with pasta!
Roasted Red Pepper Cream Sauce with Pine Nuts
2 large roasted red bell peppers
2 garlic cloves – minced
4 tablespoon butter
1 cup half & half
1/2 cup milk
1/4 cup parmesan cheese
8 oz. fettuccine pasta
1/4 cup pine nuts
Red pepper flakes
You’ll need two roasted red peppers for this recipe. To learn how to roast them at home, see my How To Roast Red Peppers post.
To start, get your roasted red pepper slices into a small food processor.
Blend them up until they’re a red pasted and set it aside.
Next, you’ll toast your pine nuts in a non-oiled pan over medium heat.
They’re done when they have a little bit of brown on the outside. Set them aside.
Melt your butter and saute your garlic on medium heat for 1 minute.
Add your pureed red pepper and turn the heat to low. Let simmer for 5 minutes.
Turn the heat back up to medium-high and pour in your milk and half & half.
Bring to a simmer turn the heat back down to low. Let it simmer for 10 minutes until the sauce has thickened.
Stir in your cooked pasta. Top with additional parmesan, your toasted pine nuts and some fresh parsley.