Roasted Red Pepper Pasta with Smoked Gouda
Need a “gouda” tasting pasta recipe? This one breaks from the norm with unique flavors and creamy goodness. Enjoy it with a salad for a complete meal.
Ingredients
- 2 cup(s) uncooked whole wheat elbow macaroni
- 2 tablespoon(s) butter
- 2 tablespoon(s) flour
- 1/2 teaspoon(s) salt, table
- 1/4 teaspoon(s) black pepper
- 2 cup(s) nonfat milk
- 2 red bell peppers
- 4 ounce(s) grated smoked gouda cheese
Instructions
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Set your oven to broil.
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Cut the red peppers in half, discarding the seeds and ribs.
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Place cut side down on a sprayed cookie sheet and put in the top part of the oven until skin starts to turn black, about 10 minutes.
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Immediately place in a bowl and cover with plastic wrap to cool for 15-20 minutes.
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When cool, remove skins with paring knife and place in a food processor.
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Blend until smoothly pureed, set aside.
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Once done roasting the peppers, reset oven to 350 degrees.
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Cook pasta according to directions.
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While pasta is cooking, place butter in a large saucepan over low heat.
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Once melted, whisk in flour, salt and pepper until mixed.
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Let it cook a minute until smooth.
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Slowly whisk in the milk, turning the heat up to high.
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Continuously stir until milk starts to boil.
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Let it boil for 2 minutes while continuing to stir.
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Remove from heat.
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Stir in red pepper puree and gouda until blended.
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Pour into an ungreased 13×9 baking dish.
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Heat for 20 to 25 minutes.
Nutrition
Calories: 5665.42kcalCarbohydrates: 396.91gProtein: 105.88gFat: 409.78gSaturated Fat: 254.43gCholesterol: 1115.18mgSodium: 5285.06mgFiber: 31.9gSugar: 46.09g
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