Wednesday, August 11, 2010

Creamy Three-Pepper Pasta


1 pk. (12-14 oz) pasta (I used Healthy Harvest angel hair)
6 tbsp. butter
1/2 large bell pepper, chopped
1/2 large red bell pepper, chopped
6 tbsp. flour
4 c. rice milk
Heavy cream

Cook pasta according to pasta directions. Melt butter over medium heat. Add bell peppers and saute until tender. Stir in flour. Cook for one minute or until slightly browned. Slowly add milk, stirring until smooth. Simmer for 5 minutes. Season to taste with salt. Combine drained pasta and sauce. Stir in pepper and a couple splashes of cream to each serving.

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