Pasta With Roasted Red Pepper Sauce - cooking recipe

Ingredients

1/2 lb pasta, ie. Campenelle little bells
1 teaspoon olive oil
1/2 cup onion, chopped
1 garlic clove, minced
12 ounces roasted red peppers, drained & chopped
1 cup fresh basil, coarsely chopped
4 ounces mushrooms, sliced
3/4 cup low sodium chicken broth
1/4 cup half-and-half (or fat free for fewer calories)

Preparation

Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain and keep warm.
Meanwhile, heat the oil in a nonstick sauce pan over medium-low heat.
Add the onion and garlic; cook until the onion is soft, about 5 minutes.
Stir in roasted red peppers, mushrooms and basil and basil, cook about 1 minute, stir.
Add the broth; simmer, uncovered, 10 minutes.
Remove from heat and add half & half.
Puree 1/2 the sauce, if desired, combine with remaining sauce. Pour over te pasta and toss to coat.