While the pasta cooks start chopping the purple onions and mushrooms.
Take the 1/2 red bell pepper and cut in half. Place under the broiler and roast until a little blackened. Flip over and do the same thing. Dice small and set aside.
At the same time heat your skillet and add the olive oil. Add the purple onions, stir, and cook until just translucent. Dice your roasted garlic (see roasted garlic recipe below) and add to the onions. Cook for 1 minute and then add the mushrooms. Season with a pinch of red pepper flakes, 1/8 tsp paprika, and salt and pepper to taste. TASTE HERE with a spoon and add more salt if needed.
Drain your pasta and add it back to the pot. Add the cooked vegetables.
From the dressing recipe below, add the 1/4 cup extra virgin olive oil, balsamic vinegar, spicy mustard, and Italian Seasoning to a mason jar. Screw the lid on and shake. Pour in with the pasta and vegetables and stir until well incorporated. On a side note...isn't my little solar powered waving Chinese Cat adorable? My brother brought it back for me from his travels.
Next, cut up 10 cherry tomatoes in halves (I used Clackamas Blueberry Cherry tomatoes from our garden, but any kind will do) and add to the pasta mix. Also, add a cup of fresh arugula and stir in softly. Scoop into serving bowls.
**All of my recipes are guidelines so feel free to sub cheeses or use your oil of preference instead. I season as I go so I encourage you to do the same; just taste as you add ingredients to get your personal preference. Use whatever tomatoes you like too. I have never found blue tomatoes in the store and had to grow them to have them. Hit me up if you need some seeds.
Blue Tomato and Roasted Red Pepper Farfalle Balsamic Pasta
Serving Size: 2
Ingredients:
6 oz dried Farfalle (bowtie) Pasta
1/2 cup purple onion
1 cup of baby bella mushrooms
1/2 Red Bell Pepper
1 Tbsp of Olive Oil
3 Roasted Garlic Cloves (see recipe below)
1/4 tsp of Pepper Flakes
1/8 tsp paprika
Salt and pepper to taste
1/2 cup Balsamic Dressing (see recipe below)
10 Blue Cherry Tomatoes
1 cup Fresh Arugula
1/2 cup of Mozzarella cubes
Fresh Basil for Garnish
Turn the oven on broil to pre-heat. Next, follow the instructions Farfalle box. While the pasta cooks start chopping the purple onions and mushrooms.
Take the 1/2 red bell pepper and cut in half. Place under the broiler and roast until a little blackened. Flip over and do the same thing. Dice small and set aside.
At the same time heat your skillet and add the olive oil until heated. Add the purple onions, stir, and cook until just translucent. Dice your roasted garlic (see roasted garlic recipe below) and add to the onions. Cook for 1 minute and then add the mushrooms. Season with 1/4 tsp red pepper flakes, 1/8 tsp paprika, and salt and pepper to taste. TASTE HERE with a spoon and add more salt or spices if needed.
Drain your pasta and add it back to the pot. Add the cooked vegetables and the Balsamic Dressing (see recipe below) and stir until well incorporated.
Cut up 10 blue cherry tomatoes in halves and add to the pasta mix. Also, add a cup of fresh arugula and stir in softly. Scoop into serving bowls. Top with Mozzerella cubes and fresh basil.
1/2 cup purple onion
1 cup of baby bella mushrooms
1/2 Red Bell Pepper
1 Tbsp of Olive Oil
3 Roasted Garlic Cloves (see recipe below)
1/4 tsp of Pepper Flakes
1/8 tsp paprika
Salt and pepper to taste
1/2 cup Balsamic Dressing (see recipe below)
10 Blue Cherry Tomatoes
1 cup Fresh Arugula
1/2 cup of Mozzarella cubes
Fresh Basil for Garnish
Turn the oven on broil to pre-heat. Next, follow the instructions Farfalle box. While the pasta cooks start chopping the purple onions and mushrooms.
Take the 1/2 red bell pepper and cut in half. Place under the broiler and roast until a little blackened. Flip over and do the same thing. Dice small and set aside.
At the same time heat your skillet and add the olive oil until heated. Add the purple onions, stir, and cook until just translucent. Dice your roasted garlic (see roasted garlic recipe below) and add to the onions. Cook for 1 minute and then add the mushrooms. Season with 1/4 tsp red pepper flakes, 1/8 tsp paprika, and salt and pepper to taste. TASTE HERE with a spoon and add more salt or spices if needed.
Drain your pasta and add it back to the pot. Add the cooked vegetables and the Balsamic Dressing (see recipe below) and stir until well incorporated.
Cut up 10 blue cherry tomatoes in halves and add to the pasta mix. Also, add a cup of fresh arugula and stir in softly. Scoop into serving bowls. Top with Mozzerella cubes and fresh basil.
Balsamic Dressing
1/4 cup of extra virgin olive oil
1/4 cup Balsamic Vinegar
1 Tbsp Spicy Mustard
1/2 tsp White Pepper
1 tsp Italian Seasoning
Place all the ingredients in a mason jar, screw the lid on and shake until incorporated.
Roasted Garlic
1 head of garlic
Drizzle of olive oil
Pinch on salt
Pre-heat oven to 400 degrees.
Chop the top of the head of a garlic off leaving the papery outer layers in tact. Drizzle olive oil and a pinch of salt. Wrap with aluminum oil and cook for 40 min.
Cool and squeeze to pop the roasted garlic cloves out of the head.
1 head of garlic
Drizzle of olive oil
Pinch on salt
Pre-heat oven to 400 degrees.
Chop the top of the head of a garlic off leaving the papery outer layers in tact. Drizzle olive oil and a pinch of salt. Wrap with aluminum oil and cook for 40 min.
Cool and squeeze to pop the roasted garlic cloves out of the head.
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