Creamy Roasted Red Pepper Pasta

Nothing quite soothes the soul like a dinner that’s ready, set, go in under 30 minutes. AND if you use just the right sprinkle of imagination, can be two dinners in one. I absolutely love this super simple sauce because with a little added coconut milk, it’s the most delightful creamy roasted red pepper soup! Talk about the ultimate dinner BOGO.

• 1 package pasta of choice (I used chickpea)
• 2 red bell peppers
• 1/2 can full fat coconut milk
• 1 onion, diced
• 3 cloves garlic 
• 1 tsp fresh thyme
• 1/4 tsp paprika
• salt and pepper to taste
• optional add-ins for pasta: kale, zucchini

1. Dice bell peppers and onions and sauté until they become fragrant, about 5-7 minutes. Add in diced garlic. Season with salt and pepper.
2. Remove from heat and transfer to blender.
3. Add coconut milk and remaining spices. 
4. Blend until smooth.

Use for sauce over pasta. Or add a full can of full fat coconut milk for a creamy red pepper soup!