Spaghetti with Roasted Red Pepper Cream

with garlic bread

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian
A note about serious food allergies

We've given you twists in your favorite dishes, and turns to new ingredients and techniques you've never heard of. But not every meal should be an adventure. Some meals should fill the soul, the belly, the heart with warmth and flavors that are familiar. This tomato-y pasta, augmented by the sweetness of the roasted peppers and the heat of the red pepper flakes, checks all the comfort boxes and then some. In fact, we think this meal fits in quite nicely with some soft slippers, snug blankets, and a warm mug of cocoa. Treat yourself!

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 Red Bell Peppers
  • Info
    1 Mini Baguette
  • 1 Shallot
  • Info
    1 oz. Cheese and Garlic Croutons
  • Info
    6 oz. Spaghetti
  • ¼ tsp. Red Pepper Flakes
  • Info
    4 fl. oz. Light Cream
  • 2 Tbsp. Tomato Paste
  • Info
    1 oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
    901
  • Carbohydrates
    128g
  • Fat
    33g
  • Protein
    27g
  • Sodium
    1685mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast Peppers and Prepare Ingredients
    1

    Roast Peppers and Prepare Ingredients

    Stem, seed, and halve red bell peppers. Place peppers skin-side up on prepared baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt. Roast in hot oven until slightly charred and tender, 20-22 minutes. Remove peppers to a plate. Replace foil on baking sheet. While peppers roast, mince garlic. Halve baguette lengthwise. Peel and halve shallot. Slice thinly. Crush croutons into coarse crumbs.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-10 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, make garlic bread.

  • Step 3 - Make the Garlic Bread
    3

    Make the Garlic Bread

    Combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce) in a mixing bowl. Spread olive oil-garlic mixture on cut sides of baguette and place on re-foiled baking sheet, cut side up. Bake until golden brown, 7-9 minutes. While garlic bread bakes, cut roasted red peppers into ¼" dice.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and shallot to hot pan. Stir often until beginning to caramelize, 3-5 minutes. Add remaining garlic and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds. Stir in pasta cooking water, cream, tomato paste, and roasted red peppers and any accumulated juices. Stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes. Season with ½ tsp. salt. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Combine pasta and Parmesan with sauce until pasta is completely coated. Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!