I don’t really celebrate Valentine’s Day. I mean the greeting card companies, chocolatiers and lingerie boutiques got together and conspired, inventing this made-up holiday as a way to cash in. If you’re single, it’s a perpetual reminder that you’re not in a relationship. Am I really that cynical? Maybe. But that doesn’t mean I boo love or romance. Occasionally, I like mushy sentimental stuff too (okay maybe more than I care to admit!). For all you lovebirds out there, or anyone who simply wants a delicious meal, this dish is for you!
When I thought about what recipe to share with you all today, I thought to myself, “What the hell is sexy or romantic food?!” EVERY meal is sexy…I just love to eat! To me, pasta dishes always impart sensuality. But when you’re wooing your partner, you probably don’t want garlic breath or anything too pungent. So this robust Roasted Red Pepper & Tomato Sauce served over penne pasta, with its rich red hue symbolizing love and lust, is parfait et tres magnifique (French IS the language of love, people).
I adapted a recipe for Roasted Red Pepper Coulis from Colleen Patrick-Goudreau’s The Vegan Table (she should seriously give me royalties for all the shout-outs I give her…but she’s just so kick-ass!). The coulis is tasty on its own with fiery roasted red peppers, sweet coconut and a kick of cayenne. But adding sweet, hearty tomatoes and aromatic basil to the coulis creates depth making it a sweet and savory entrée.
Looking for a little dessert?? Well you simply can’t go wrong with chocolate…mmm…so bake some decadent Cocoa Cupcakes with Chocolate Frosting for your romantic evening.
Whether you’re single or in a couple, enjoy indulging in this scrumptious meal. As for me, I’m going to go snuggle both my boyfriend and my cat.
Roasted Red Pepper & Tomato Sauce Over Penne
2 16-ounce jars of roasted red peppers, drained
2 14-ounce cans of diced tomatoes, drained
1/2 cup plain soy milk
6 tablespoons unsweetened shredded coconut
2 teaspoons basil, finely chopped
2 pinches cayenne pepper
Salt & pepper to taste
1. Cook penne pasta until al dente.
2. Meanwhile, place red peppers, soy milk, coconut and cayenne in a blender. Blend until thick yet smooth.
3. Place red pepper mixture in a small saucepan. Add tomatoes, basil, salt and pepper.
4. Heat sauce for 5 minutes but do not boil.
5. Serve sauce over penne.