Roasted Red Pepper Pasta- Day 18

This week we’ve been reflecting on the shorter days of Fall. With that the natural rhythm inviting us to Sabbath rest.

One of the main components of Sabbath is feasting. Sharing a meal with family and friends.

Remembering God’s provision. Letting in nourishment- for our bodies and souls.

My friend Kristi is graciously providing weekly recipes during the 31 day of noticing fall series.

Week One was a delicious slow cooker recipe- with our theme of routine and back to school.You can find that recipe here.

Week Two was Pumpkin Cinnamon Rolls with Caramel Icing.. Fitting for the five year celebration of having our son home from Guatemala.  That recipe is right here.

Check out and like Kristi’s facebook recipe page here for great ideas.

Here is this week’s recipe!

Roasted Red Pepper Pasta

1 (12-16 oz) jar roasted red peppers
1/2 cup heavy cream
1 TBSP olive oil
2 cloves garlic
1/2 medium onion–diced
1/2-1 pound cooked pasta (I used macaroni)

Cook pasta and drain.
Drain the roasted red peppers then puree them in a food processor.
Heat olive oil in skillet and then saute garlic and onions til soft.
Add pureed red peppers. Stir, then add generous amount of salt.
Mix in cream. Stir, then add pasta.
Top with fresh grated Parmesan.

Today is Day 18 in 31 Days of Noticing Fall. If you missed a post, you can find links to all here.

You can find all 31 Dayers here. There are some great topics to follow!