Autumn has settled in and with it winter-like temperatures for me. So I turn to my trusted carbs to keep me cozy. The combination of roasted bell peppers and caramelized onions in the sauce, and the topping of toasted breadcrumbs with pecans and spices, make a wonderful combination of flavors. To save time, I bought the bell peppers already roasted.
This recipe serves 3.
For the pecan crumbs:
2 tablespoons of olive oil
½ cup of pecans, finely chopped
1/3 cup of breadcrumbs
1 tablespoon of oregano
Pinch of garlic powder
Pinch of onion powder
Pinch of cayenne
For the sauce:
3 tablespoons of olive oil
3 white onions, thinly sliced
2 cloves of garlic, minced
½ teaspoon of celery salt
4 roasted bell peppers, peeled and deseeded
250ml of cream
40grs of grated Parmesan
350grs of linguine or the pasta of your choice
Extra parmesan for serving
Start by making the pecan crumbs. Place 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the pecans, oregano, breadcrumbs, salt, pepper, garlic powder, onion powder and cayenne. Stir for a few minutes until the breadcrumbs are toasted. Keep an eye on it so it doesn’t burn. Adjust the seasoning to your taste. Transfer it to a bowl and set it aside.
For the sauce, place 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the onions and lower the heat to low. Cook for about 16 minutes, stirring from time to time until the onions are caramelized. Then add the garlic and cook for 1 more minute. Add the celery salt and roasted peppers. Blend until smooth.
Start cooking your pasta according to the package instructions.
Then add the cream and parmesan to the bell pepper sauce over medium heat. Let it reduce for about 3 minutes. Taste for salt and turn off the heat.
Drain the pasta and add it to the pan with the sauce. Toss or stir to coat the pasta.
Divide it into 3 plates and serve with the pecan breadcrumbs and extra parmesan
For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.