Tag Archives: fresh mozzarella cheese

Creamy Tomato and Roasted Red Pepper Pasta

9 Apr


I think I love this pasta so much because it has fresh mozzarella. I could eat this amazing cheese all day and never get sick of it. In order to prevent gorging myself on cheese, I don’t make this dish very often. Typically when I make this pasta I use Pacific Creamy Tomato Soup but this time I tried making my own version. It turned out really well but it’s not worth the hassle. Just use the pre-made soup.


Just a warning, this makes a lot of sauce. But you can freeze the leftovers.

1 onion, diced
1 bunch asparagus, trimmed and cut in half
4-6 roasted red peppers, cut into strips (you can use jarred roasted red peppers)
1 cup frozen peas
1 cup fresh mozzarella, diced
2-3 cloves garlic, minced
1 tbsp olive oil
1 box Pacific Creamy Tomato Soup
1/2 cup fresh basil, julienned
1 lb whole wheat pasta, cooked according to package
salt and pepper to taste


  1. Cook pasta according to package.
  2. In a saute pan, heat oil over medium heat. Add the onion and cook until clear.
  3. Add the asparagus and cook until easily pierced with a knife. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the soup and red peppers. Bring to a boil, reduce the heat to medium-low and add the peas. Simmer until the sauce is hot.
  5. Combine the sauce with the pasta. Mix in the diced mozzarella and basil. Season with salt and pepper.

As always, enjoy!


Vegetable Bolognese

7 Mar


Pasta definitely tops the list of my favorite foods. Add in some cheese and it’s even better. However, being the healthy person that I am, I knew that I needed to throw in something to balance the pasta and cheese. Enter vegetables!


When I was at the grocery store this weekend these beauties jumped out at me and I knew that they would be perfect in this bolognese. It’s kind of sad that you can’t see their beautiful color but they sure tasted good.


Just a quick note, I doubled the recipe so that I could freeze half for later.

Inspired by Giada De Laurentiis
2 red bell peppers, chopped
8 oz cremini mushrooms, chopped
1 bunch rainbow carrots
1 onion, peeled and chopped
3 cloves garlic, chopped
3 tsp fresh thyme
3 tsp dried oregano
1 tbsp olive oil
1/2 cup vegetable broth
1/2 can tomato paste
16 oz. mascarpone cheese
1/4 cup parmesan
1/8 cup fresh mozzarella cheese, cubed
1/2 pound whole wheat pasta
Salt and pepper to taste


  1. Cook pasta according to package and preheat oven to 350o
  2. Give the bell peppers, carrots and onion a rough chop and transfer to a food processor, along with the garlic and pulse until you have a mixture of finely grated and chunks of vegetables
  3. Heat the olive oil over medium heat. When the oil is hot, transfer vegetable mixture to the pan and add the thyme and oregano
  4. Cook vegetables until golden brown and stir in tomato paste
  5. Once tomato paste is combined, add vegetable broth and reduce for about 20 minutes
  6. Remove the pan from heat and stir in mascarpone and parmesan cheese
  7. Stir until both cheeses are combined
  8. Toss the pasta with the sauce and cubed mozzarella cheese. Spoon into individual ramekins or baking dish
  9. Bake until cheese is melted

As always, enjoy!