Roasted Pepper Pasta with Butter Corn and Pea Puree
As some of you might know, recently one of my cats has been ill and it requires a few clinic visits and surgery. Impy needs a lot of intensive care after the surgery so naturally, I have been juggling of being a mom and a business owner, which brings on to one problem: Take away food everyday.
Last night after one too many uninspiring Chinese take away, I stomped to my fridge and thought to myself,
''What have we got here?''. I didn't have the energy or the motivation to go to the supermarket. So I had to come up with something using what we got.
''a few days old peas, 1/3 pack of frozen peas, a corn, half can of vegetable stock, french sausage, butter, 3 green, red and yellow peppers and 1/2 pack of pasta.'' I concluded after my careful inspection. It was more like a scavenger hunt.
So my quick thinking tells me, okay, let's make a roasted pepper pasta with french sausage and a buttered corn and pea puree to go with it! Odd combo right? I know. But hey, I gotta make it work because I was tired of what might come of an endless discussion with my partner about what to eat. And that it is not fun. So I quickly planned my recipe with the ingredients I found. Top chef quick fire challenge here we go!
I texted my boyfriend and said 'don't worry about dinner. I got it covered.' He was relieved. :D
The result? It was absolutely amazing! I had never been a fan of pea puree. But the butter corn and pea puree was smooth and full of flavor. You can taste the smoothness of the butter, sweetness of the corn, and greenness of the pea.
As soon as my boyfriend got home, the first thing he said was, ''oh it smells so nice in here!' He quickly sat down and examined the food. Then it was silence. He munched and munched, and made 'Hmm.Wow' sounds. So I guess you can imagine the success of it!
The result? It was creamy, flavorful and warming for this cold weather!
My advice to everyone is: don't underestimate what you have got left in the fridge!
Until next time.
xo
Sounds Delish! Would love the recipe for the buttered corn and pea puree.
ReplyDelete@ Randy, the recipe is pretty simple. Prepare a corn cup and a pea cup (you can use fresh pea or frozen peas) If using fresh peas, make sure you remove the stringy bits on the sides and chop them into small pieces. The pan needs to be hot and dry before adding butter. Then throw in the corn and pea and fry it for 5 minutes. Add 1/3 cup of chicken/vegetable stock and bring it down to boil for 15 minutes. Be sure to turn down the heat during this process. Season with salt and pepper and taste.
ReplyDeleteOnce you can taste the sweet corn and pea, then you can pour the whole thing into a blender and blend for 3 minutes or until it is blended well. be sure to cover the blender and be careful when removing the top in case you get burnt by the steam. If it is too thick, you can add a little water to suit your liking.
If you are a vegetarian, you can substitute butter with olive oil.
Let me know how it turns out for you!