Leftovers are a huge portion of lunches in our home. It’s a way not to create food waste and also have a healthy lunch. This Red Pepper Fusilli is perfect for that. The sauce really taste so much better the next day because it sticks to the pasta. We are lucky for the leftover lunches we get to have. Too many children go without lunch all over the world every day.
Sometimes my kids don’t take their own lunch which upsets me because we always try to keep something for them to take. What is more upsetting is when I think of a child that doesn’t have the option for lunch at all. Picture a child walking to school hungry, unable to concentrate, with a belly ache before the day is over. I just couldn’t imagine this for my teenagers and wouldn’t want that for anyone else’s.
Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized. I am asking my readers to consider donating to this fundraising campaign that will provide 100 South African school children a daily meal for one year. Just $10 can feed a child their only meal of the day. That’s less than a week’s worth of lattes at Starbucks.
Now for the Red Pepper Fusilli recipe which is simple and can be made with very little ingredients for a large family. We made this last night and chowed down on it for lunch today. It takes a tad of work but it is completely worth it.
Red Pepper Fusilli
Yield 4 Servings
Roasted red pepper sauce toss over fusilli pasta.
- 1 small white onion; diced
- 3 garlic cloves; minced
- 1 tablespoon olive oil
- 3 red bell peppers; seeds removed
- 2 cups heavy whipping cream
- ⅓ cup milk
- 1 bag of fusilli pasta
- 2 teaspoons crushed red pepper
- ½ teaspoon paprika
- Salt and pepper
- ⅓ cup parmesan; grated, shredded or flaked
- Cut off tops of red bell peppers and slice in half. Remove ribbing and seeds. Place with flesh side up on a baking sheet lined with parchment paper. Broil on high for 7 to 10 minutes. Remove peppers from oven and place in a glass or ceramic bowl and cover with plastic wrap. Leave in bowl covered for 10 minutes. Once the time is up remove skins from peppers.
- You may use a food processor or immersion blender to puree the peppers. Add in heavy cream and milk. Puree again with peppers. Set aside.
- In a large pot, bring water to a boil and cook fusilli for 10 minutes or according to package directions.
- In a saute pan, add in garlic, onions, and olive oil. Cook on low until onions are translucent. Add in pepper mixture and raise heat to medium low. Add in paprika, crushed red pepper, salt and pepper. Cook for about ten minutes until sauce thickens a bit.
- Toss sauce over fusilli and garnish with parmesan.
You may serve this with chicken and parmesan bread.
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