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.
At a glance
2 cups uncooked whole wheat elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/4 tsp black pepper
2 cups nonfat milk
2 red bell peppers
4 oz. grated smoked gouda cheese
Set your oven to broil. Cut the red peppers in half, discarding the seeds and ribs. 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. Immediately place in a bowl and cover with plastic wrap to cool for 15-20 minutes. When cool, remove skins with paring knife and place in a food processor. Blend until smoothly pureed, set aside. Once done roasting the peppers, reset oven to 350 degrees. Cook pasta according to directions. While pasta is cooking, place butter in a large saucepan over low heat. Once melted, whisk in flour, salt and pepper until mixed. Let it cook a minute until smooth. Slowly whisk in the milk, turning the heat up to high. Continuously stir until milk starts to boil. Let it boil for 2 minutes while continuing to stir. Remove from heat. Stir in red pepper puree and gouda until blended. Pour into an ungreased 13x9 baking dish. Heat for 20 to 25 minutes.
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