pasta » Living Lou

Roasted Red Pepper Pasta Sauce

This Roasted Red Pepper Sauce is one of the simplest pasta sauces you can make and I’ve definitely been in the mood for simple these days. I’ve been trying to simplify everything whether it be enjoying simple meals or simplifying my routines, I’m a little tired from going 100 miles an hour 24/7. The thing about simplifying is that it can easily come across as just being lazy, but I think this pasta dish is the perfect example of how simplifying can lead to some stellar results and not to mention delicious flavours.

This Roasted Red Pepper Pasta Sauce is perfect if you’re craving pasta (which let’s be honest, who isn’t craving pasta?) but feel like something different from tomato sauce, bolognese sauce or pesto sauce. Other than the addition of a teeny tiny bit of cream at the end, this sauce is extremely healthy and is made with all fresh ingredients. After all of this talk of simplifying things, you might be wondering just how is this sauce simple? Well, if I told you that all the ingredients are roasted in the oven and then pureed (in a bender or with an immersion blender) would you believe me? There is no stirring and there are no tomato splatters all over the kitchen to clean up – you don’t even have to be in the kitchen, you can sit on the couch and watch Oprah reruns…if that’s your thing.

Roasted Red Pepper Pasta Sauce (serves 4-6)
Recipe by Lou

Ingredients
3 red peppers, quartered
1 onion, quartered
2 large tomatoes, quartered
3 whole cloves garlic
3 tbsp olive oil
2 tsp balsamic vinegar
1 tsp red pepper flakes (if you don’t want it spicy or are making this for kids, use less red pepper flakes)
2 tbsp cream

Directions

Preheat oven to 350 degrees.

Place red peppers, onion, tomatoes and garlic in a baking dish. Drizzle with olive oil and vinegar and sprinkle with red pepper flakes.

Roast in the oven for 45 minutes.

Once vegetables are done roasting, remove to a blender or a pot. Add cream and puree in the blender or with an immersion blender.

Serve over whole wheat pasta with parmesan cheese.

This Roasted Red Pepper Pasta Sauce is so simple you’ll be wondering why you hadn’t made it until now.

- Lou

Baked Pesto Pasta

Is there anything better than Baked Pasta? I’m always stuck looking for ways to use all those boring, skinless, boneless chicken breasts in my fridge. So, how would you feel if I told you this Baked Pesto Pasta is a recipe that uses those chicken breasts? Are you feeling great yet? Me too.

Can we talk about how it is already November. I think I say this at the beginning of every month, but for real – why does time seem to go so fast these days? I remember being a kid and hearing adults say how fast time goes, but to me, 15 minutes seemed like an eternity. I guess it’s because everyone is so busy that we just don’t make the time to sit back and think “Wow, that was a great day!”. It’s funny because I always ask the kids I babysit what was the best thing that happened that day, but I never ask myself.

This Baked Pesto Pasta is example of one of those great things we tend to forget. While it wasn’t the best thing that happened to me that day, there is something incredible about creating a simple recipe that works so perfectly.

Baked Pesto Pasta (serves 4-6)
Recipe by Lou

Ingredients
1 lb Penne pasta
2 cups diced poached chicken breasts
1 tbsp olive oil
4 tbsp pesto, divided
2 red peppers, chopped
1/4 tsp hot chile flakes
3 cups shredded mozzarella
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350.

In a large pot, bring water to a boil and cook pasta until al dente. Once cooked, drain and stir in 2 tbsp of pesto.

Meanwhile, in a pan heat oil over medium heat. Add remaining 2 tbsp of pesto, red peppers and hot chile flakes. Cook for 5 minutes.

Next, add red pepper mixture to pasta. Stir in 1 cup of mozzarella and parmesan cheese. Pour into casserole dish, cover with remaining 2 cups of mozzarella. Bake for 20 minutes.

Hope you enjoy this Baked Pesto Pasta as much as my family did.

- Lou

Basil Garlic Spaghetti Sauce

Foods always bring me back to places, and this Basil Garlic Spaghetti Sauce is no different. This sauce reminds me of summers spent up at the cottage with my Grandmother. Lazy days spent fishing by the dock and feeding the ducks, or biking into town and splashing in the lake were always accompanied by a comforting spaghetti dinner. When the summer ended and we were no longer enjoying the freedom of cottage life, my sister and I would beg my Mom to make Grammy’s sauce, so much so that we ate it weekly. Even today, whenever I make this sauce, my sister will come into the kitchen and ask if I’m making Grammy’s sauce.

Here is the handwritten recipe she gave to my Mom years ago, that we still use today. I’ve changed just a couple of things in her recipe to have it suit me – switched out ground beef for ground turkey and took out the onion. It doesn’t effect the flavor as the sauce is simmered for an hour!

Basil Garlic Spaghetti Sauce (serves 4-6)

Ingredients

1 tbsp olive oil
1 lbs ground turkey
4 cloves garlic, chopped
2 cups crushed tomatoes
1 tbsp sugar
2 tbsp dried basil
salt & pepper to taste

Directions

In a medium pot, heat olive oil over medium heat.

Add the ground turkey and garlic, crumbling until meat is browned.

Add the crushed tomatoes, sugar and basil.

Bring to a boil, reduce heat, cover and simmer for an hour.

After the hour, season to taste and serve over spaghetti.

So there’s a favourite family recipe of my Grammy’s Basil Garlic Spaghetti Sauce, hope you enjoy it as much as we do.

- Lou

Herbed Pasta with Garlic and Walnuts

I’m usually more of a saucy and cheesy pasta kind of girl. You know, that pasta, the quintessential pasta, the one where the pasta sauce that is simmered for hours before being mixed with pasta, then its thrown in a casserole and covered with cheese and baked in the oven until it’s all melted and bubbly. That’s usually the type of pasta I go for, and this dish, well surprise folks, it’s not that. So, why am I sharing it you ask?

Because it’s pretty much perfect, it’s delicious, and flavorful and best of all EASY. It’s ready in the amount of time it takes to cook pasta, about 8-10 minutes.

You say that it’s not as comforting? I say that it’s pretty comforting knowing that it’s not going straight to my hips, or my thighs, or both. Don’t knock in ’til you try it folks, coming from someone who loves her pasta sauce (ahem, my favourite sauce is a loaded and flavorful bolognese sauce.) this is now one of my favourite pasta dishes. Seriously guys, it’s the best.

Herbed Pasta with Garlic and Walnuts (serves 1-2)
Recipe by Lou

Ingredients

1 1/2 tbsp olive oil
3 cloves garlic, thinly sliced
1/4 tsp hot chili flakes
1/3 cup chopped fresh parsley
1/4 walnuts
1/4 cup chopped fresh basil
190 grams/7ish oz of whole wheat linguine
lots of freshly cracked pepper and Parmesan cheese (omit cheese for vegan)

Directions

In a pot of salted boiling water, cook pasta according to directions. Reserve 1/2 cup of cooking water.

In a frying pan, heat olive oil over medium heat. Saute garlic and chili flakes until fragrants, 2-3 minutes. Add the parsley and walnuts, stirring to cook. The parsley should wilt and the walnuts will become golden and toasted.

Drain cooked pasta, reserving 1/2 cup of cooking water. Add pasta and reserved water to pan, stirring to coat. At the last minute, add the basil. Serve.

Enjoy this simple pasta dish, packed with flavour and ready in 10 minutes!

-Lou

Mushroom and Green Bean Pasta

Salty, sweet, crunchy, soft – this dish has a variety of flavors and textures. Is there anything else you could dream about for your Meatless Monday dinner?

This has to be one of mine (and my Mom’s) favourite dishes; it’s a quick and healthy way to dress up pasta with two of my favourite veggies – green beans and mushrooms! Sure, there’s a little butter and some Parmesan cheese but hey, live a little.

I’m sure other vegetables would taste delicious in here – red peppers and broccoli come to mind. I don’t think you could go wrong either way… this is just too good.

Mushroom and Green Bean Pasta (serves 4)
Recipe by Lou

Ingredients

12 oz (340 g) short twisted pasta
1 cup (8 oz) shiitake mushrooms
4 oz green beans, cut in half
4 tbsp butter
1 small onion, grated
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup water
2 tsp dried thyme
4 tbsp Parmesan cheese

Directions

Cook pasta as per directions on the box.

Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash mushrooms.

Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes.

De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.

Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through.

Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese.

Serve over cooked pasta.

Enjoy this Meatless Monday dish – it’s my favourite!

- Lou