Roasted Red Pepper Pasta

Pasta isn't one of Kevin's favorite meals but he actually asked me to make this pasta dish again a week after I made it for the first time.  Double it up and make a big pot for girls night or book club with a big side salad and a loaf of bread to accompany it.

Roasted Red Pepper Pasta

Adapted from Pioneer Woman recipe

12          ounces pasta of your choice (I used Rigatoni)

4            tablespoons vegan butter

1/2         whole large onion, finely diced

3            cloves garlic, minced

2            jars (12 ounce) Roasted Red Peppers, drained and roughly chopped

              kale (chopped up) a few big leaves, stems removed

1            cup vegetable stock

1/2         teaspoon salt, more to taste

              freshly ground black pepper

              few splashes of nut or soy milk (I used almond)

              soy parmesan cheese, to taste

              parsley, minced for garnish

Cook pasta in salted water according to package directions.

Melt 2 tablespoons vegan butter in a large skillet over medium heat, add the onions and garlic and sauté for 2-3 minutes or until starting to soften. Add the chopped red peppers and cook for 2-3 minutes, until hot.  Add Kale for another 1-2 minutes.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender.  Place on the lid and puree the pepper mixture until totally blended (there will be some texture to the peppers.)

Heat the other 2 tablespoons vegan butter in the skillet, over medium heat.  Pour the pepper puree back into the skillet.  Add the vegetable broth, salt and pepper, and stir until heated.  Splash in the nut/soy milk and sprinkle in desired amount of soy Parmesan.

Drain the pasta and add it to the skillet.    Add more soy parmesan if needed and garnish with fresh parsley.