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Roasted Vegetable Pasta Recipe

Ingredients

4 ounces red bell pepper shiitake mushrooms, finely diced

1 (17 ounce) can pepper jack cheese

4 stalks celery, finely diced

1/4 cup olive oil

1 jalapeno pepper, seeded and chopped

1 (16 ounce) can cottage cheese

1 (2 ounce) can canned tomato paste

Directions

Place red bell pepper in bowl of a food processor or blender; blend to one-third of its volume. Remove seeds, stems and leaves; cut pepper into 1/2 inch slices. Cover processor or blender; process until fine.

In a small bowl, combine pepper jack cheese, celery, olive oil, jalapeno and cottage cheese. Beat with hands for 2 minutes; set aside.

In a large bowl, mix pepper jack cheese, tomato paste and pepper shiitake. Pour mixture over bell pepper mixture. Top peppers with cheese mixture and toss gently.

Comments

Lundu Gruun writes:

⭐ ⭐ ⭐ ⭐ ⭐

I did not cook the shrimp at high speed, because my husband did not like the idea of cooking spicy foods. He said that the slow cooker method worked great. I was worried that the sauce would be too strong, but he said it was perfect. Thank you for helping me make this!