In my Black Bean Cake post, I wrote about the red pepper aoli and how much I love to use peppers. What is your favorite way to use peppers? I previously made a red pepper pasta sauce that was amazing (if I do say so myself). It really was good. So I wondered, how would it taste if I tried a green peppers? The answer is I loved it.
Since I used green peppers, I was definitely putting a spin on a traditional dish. I added basil to the green pepper sauce for freshness and because I have so much basil in my backyard! I do not know why people think peppers are spicy. Peppers have a little tang to it but not spice. Each pepper has its own unique taste. There is quite a difference between green, red, orange and yellow peppers. I am eventually going to try, I think, making a pasta sauce with each of these colored peppers. I clearly like the taste but I love the color each different pepper imparts to the dish. Peppers are so vibrant in color. So not only do you get a unique flavor, you get a very different looking sauce. This Green Pepper Pasta Sauce is so good.
This green pepper sauce contrasted so nicely with the red and yellow tomatoes. Remember we eat with our eyes. This was a pretty simple recipe to prepare. I think you could absolutely serve this for guests. I think they would love the taste, think the color was pretty cool, and you know, they would never have eaten this dish anywhere else before. Why is it that we do not see simple variations on traditional dishes when we go out to restaurants? I think it is because restaurants want to conform to customers’ expectations rather than push the bounds of our culinary experience. Oh well. I guess creating new recipes are reserved for our own kitchens.
- 1 pound of spaghetti
- 2 green bell peppers
- 1 Tablespoon olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon each Sea salt and ground black pepper
- 3/4 cup Coconut Milk
- 1 teaspoon red pepper flake
- 4 basil leaves
- ⅛ cup Parmesan cheese
- ⅛ cup Mozzarella cheese
- 1/4 cup each red and yellow tomatoes
- salt and pepper to taste
- Put the gas burners on the stovetop on high heat.
- Roast the green peppers on each side.
- Place in a plastic baggy for 20 minutes.
- Remove and peel away the charred skin. Seed the pepper and take off the stems. Set aside.
- Cook pasta according to package instructions and drain and set aside.
- While the green peppers are roasting or resting, heat a large skillet over medium.
- Add in 1 tablespoons olive oil.
- Add the shallots and sauté with the garlic until softened – about 4-5 minutes.
- Season with salt and pepper and stir. Remove from heat and set aside.
- Transfer the sautéed shallot and garlic to blender with the roasted peppers, coconut milk, red pepper flakes and basil. Pulse to a smooth consistency.
- Check for seasoning and add more salt, pepper, or red pepper flake, if needed.
- Once blended, place the sauce back in the skillet over medium heat to thicken. Add the parmesan. Continue to simmer on low heat.
- When the sauce has been simmered for a good 10 minutes or so, add noodles.
- Toss to coat.
- Serve by topping with the mozzarella, parmesan, and fresh chopped parsley.
The final dish.