When we were kids, my mom couldn’t always be home to make us dinner. Some days she worked long hours or well into the evening, and me and my sisters were left to fend for ourselves (dun dun dunnnn).
On our list of favourite things to make : soup, salad, or pasta. I know – it sounds like you’re dining at the Olive Garden. But nope, (unfortunately) the Standing girls are cooking for you.
To be fair, there wasn’t much cooking involved. The soup was from a can, the salad was from a bag. The pasta was the furthest we went, because it requires two components – the pasta itself and the sauce.
Our sauce: always from a jar.
The pasta: always spaghetti, always undercooked.
What can I say – we tried! I’m glad I’ve been able to redeem myself in adulthood. We eat a lot of pasta in my house, but we still use a lot of jarred sauce. Sometimes, it’s nice to start from scratch and do something a little different.
There’s something about this dish that’s so romantic. When I think about eating this, I imagine enjoying it slowly while dining al fresco on a warm summer day.
There’s something about this that makes me think this is the perfect dish for date night. Even though overall it comes together easy, it still feels so lush, creamy, and satisfying.
As with most of the recipes I share, this one feels a bit naughty but does have a health-edge to it too (I’m not sure if this makes it more or less sexy). Cashews are surprisingly high in iron, magnesium, and vitamin B6 (hello stable mood and energy production!). Although red peppers lose their vitamin C when cooked, their antioxidant content actually goes up!
So there you go – this dish really offers it all. Looks and smarts. Go for it!
This recipe is dairy-free and gluten free (and could be vegan, depending on your noodles!). Serves 4 with a side, or 2 very hungry people.
- 400 g (ish) fettuccine noodles
- 2 red peppers
- 1/4 Large purple onion
- 3-4 garlic cloves, unpeeled
- 1 tsp extra virgin olive oil
- 1 cup vegetable broth
- 1 cup raw cashews, soaked and drained
- 3/4 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- parsley (garnish, optional)
Preheat your oven to 350 degrees. Slice peppers in half and remove seeds and stem. Place along a parchment lined baking tray with onion and garlic. Leave the garlic unpeeled! Drizzle olive oil over peppers, onion, and garlic. Place in the oven for 30-35 minutes.
You’ll know these are done when they come out soft, especially the encapsulated garlic. Peel the garlic and discard the outer peel, adding the clove inside as well as the onion and red pepper into a blender. Also add all remaining ingredients. Blend on medium to low until smooth.
Add sauce to a large, deep pan and keep it warm on a low setting. Meanwhile, heat a stovetop pot and cook your fettuccine noodles according to the directions. This is divine with fresh pasta (which is always such a treat!), but dried pasta works well too. Once the fettuccine is finished cooking, drain and add to sauce. Mix around so the fettuccine is evenly coated.
Top with parsley for garnish, if you want. And voila! Roasted Red Pepper Fettuccine complete. Great on it’s own, but would also go well with a side salad or some fresh bread.
Speaking of date night dishes – what is your typical date night go-to?
I’ll have to mull that one over, but I think it would be fun to share.
Speaking of sharing – I share a lot of my daily plates on Instagram! I love meeting new people so please follow along there: @standingstrongwellness