Don’t ask don’t tell is the policy for this one.
Seriously though I recently stumbled upon the best recipe in the world. I watched my sister make something similar, and when I came back I decided to whip up my own version of it.
The secret ingredient. Have you ever eaten yellow bell peppers? How about your kids, best friend, or a loved one? Do you like Mac and Cheese? Do you not like it?
This recipe seriously works for both. Perfectly vegetarian, nutritious and yummy too.
Pasta of your choice. We chose the Penne from Barilla brand. You can go whole wheat
3 Large size Yellow bell peppers
1 cup of broth (we did chicken, you can choose a vegetarian option as well)
Salt to taste
Clean the yellow bell peppers and wash. Cut bell peppers in half. Cut the stem and remove the seeds on the inside.
Place bell peppers in a crock pot and cook with the broth and salt to taste if you choose to use salt. If you have one, use a pressure cooker and cook bell peppers under the vegetable setting for 10 minutes instead. If using a slow cooker, cook for 4-6 hours on low.
When dinner hour is approaching cook the pasta according to package instructions.
After the bell peppers are cooked and tender, transfer them to a blender. Keep the juice in them but don’t pour the excess broth inside of the blender. Blend on medium speed. Add a little bit of the broth from the crock pot until a creamy consistency is achieved if desired and needed. Add 1/2 to 1 cup of shredded parmesan cheese and blend together with the sauce. You will have a nice creamy consistency. Not thick, but not so runny that it feels like juice. It’s a thinner sauce than a tomato sauce.
Blend the sauce with your pasta and garnish with some extra parmesan cheese over it.
Serve hot and enjoy.