Yesterday was just one of those days. You know, the kind of day where nothing’s in particular is wrong, but nothing’s really right either. But then again, with sushi the day before, the bar was set pretty high.
I woke up thinking it was Friday, the weather was decidedly dreary, and I was generally in just a hum-drum mood. So after trying (and failing) to lift my spirits with far too much caffeine throughout the day, I came home and knew I had to take action. Time for some kitchen therapy!
Chopping soothes the soul.
As does mincing. And dicing. Gotta keep those knife skills “sharp”! (Badoom-ching!)
I also roasted my first peppers! After only ever buying the pre-roasted kind that comes in a jar, it turns out it is pretty much the easiest thing ever: turn oven onto broil. Put peppers on baking sheet. Broil for 10 minutes, turning twice, until charred.
Let cool (or, if you’re feeling masochistic, make the same mistake I did and don’t, haha), then peel off the skin. Typing out those words may make me feel creepy, but it’s oddly therapeutic!
Slice, dice, and done! Meanwhile…
Let’s make some magic. The result?
A pasta dish that ended up being simultaneously hearty and light, and totally hit the spot! Funny how my idea of “kitchen therapy” has evolved from eating my way through an entire box of Thin Mints in one sitting, eh? I think I may be an even better emotional cooker than emotional eater, haha. The only thing I thought was missing was a touch of fresh basil… which I would have gladly added had my basil plant not been vanquished by my black thumb. Oops.
Regardless, it still turned out great! Just the thing to lift my melancholia (well, finally getting to watch the season premiere of Modern Family might also have been a factor.) Behold:
Roasted Red Pepper Pasta
Print this recipe!
This easy pasta is robust and creamy, tasting far guiltier than it is! I like a little zest, but you can make this as spicy as you like. Pair with shrimp or chicken, or enjoy on its own!
Makes 4 servings
3 cups whole wheat fusilli (or pasta of your choice)
2 cups diced or sliced roasted red peppers, diced or sliced (or both!)
1 tablespoon extra virgin olive oil
1 small white onion, diced
1 clove garlic, minced
1 cup sliced mushrooms (I used baby bella)
1 can stewed tomatoes
1 cup milk or cream of choice (I used unsweetened almond milk)
1 teaspoon dried basil
Salt & pepper to taste
1. Set pasta water to boil. Broil peppers if necessary. Cook pasta to preference/according to instructions on the box.
2. Heat olive oil in a large sauté pan to medium heat. Sauté garlic and onions with seasonings (basil, salt, pepper) until onions are translucent, about 5 minutes. Add mushrooms and cook for an additional 3 minutes, or until mushrooms are soft.
3. Add the roasted red peppers, stewed tomatoes, and sriracha (if using.) Add almond milk and bring sauce to a simmer. Reduce sauce until it is of desired thickness, about 5 – 7 minutes.
4. Combine with pasta, and enjoy!
Have a fantastic weekend!