Pasta Primavera with a Creamed Shishito Pepper Sauce

In the realm of pasta creations, where culinary experimentation meets tradition, our Pasta Primavera with a Creamed Shishito Pepper sauce emerges as a delightful fusion of flavors. Picture this: al dente pasta twirled with a creamy sauce boasting the subtle heat and depth of Shishito Peppers—a pepper variety known for its mild spice and slightly smoky flavor.

Now, let's dive into a bit of culinary history, shall we? Pasta Primavera, translated as "spring pasta" in Italian, originated in the United States in the 1970s, becoming a staple on menus across the country. Its vibrant mix of seasonal vegetables embodies the spirit of springtime abundance. Paired with our Creamed Shishito Pepper sauce, this dish takes a modern twist on a classic, infusing it with a touch of innovation and a burst of flavor.

But let's not get too serious—after all, cooking should be fun! Picture yourself in the kitchen, tossing veggies and pasta together, swirling in that creamy, peppery goodness. It's like a culinary dance, where each ingredient plays its part to create a symphony of flavors that will leave your taste buds singing.

So, whether you're a pasta aficionado or just someone looking to spice up their dinner routine, our Pasta Primavera with Creamed Shishito Pepper sauce promises a delightful journey through taste and tradition. It's a dish that's light-hearted, flavorful, and oh-so-satisfying—a true celebration of good food and good company.

Prep Time: 5 min Cooking Time: 15 – 20 min Servings: 3 – 4 servings

Ingredients:

14oz (400g) Skinny Pasta Spaghetti (or regular pasta)

1 Medium Onion, sliced

1 Large Broccoli Crown, sliced

1 Medium Zucchini, sliced

1 Cup Oyster Mushrooms, sliced

4 Garlic Cloves, minced

1 Jar of Tomato & Basil Pasta Sauce

Salt & Pepper

2 - 3 Tbsp Extra Virgin Olive Oil

Shishito Pepper Sauce:

1.5 Cups Roasted Shishito Peppers (stems taken off)

¼ Cup Coconut Cream

2 Tbsp Extra Virgin Olive Oil

Directions:

1. Over medium heat in a large pan (preferably 5 quarts), add the Extra Virgin Olive Oil and the Onions. Sauté for 3 – 4 minutes.

2. While the Onions are cooking, add the Shishito Peppers (stems off), Coconut Cream, & EVOO to a high-powered blender. When there is a smooth consistency, put it to the side.

3. Add the Broccoli and Zucchini to the Onions and sauté for another 4 minutes.

4. Add the Mushrooms and Garlic. Sauté for another 3 – 4 minutes.

5. Add the Pasta, the Shishito Pepper Sauce, and the Pasta Sauce to the pan.

6. Mix for another 3 – 4 minutes.

7. Enjoy!