3-4 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free creamer
4 oz. herb goat cheese
1/2 cup grated parigiano reggiano cheese
1/2 lb. whole wheat pasta, cooked to al dente
salt & pepper, to taste
Preheat oven to 500 degrees. Place red peppers on a foil lined baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes. This can be done ahead of time.
In the mean time, saute onions and garlic in olive oil for 5 minutes or until tender. Pour in creamer and goat cheese. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor or blender and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired. Adapted from here.
If making a meal the whole family likes doesn't bring you some level of joy, then maybe you need a bird feeder.