Disclosure: This post includes my personal Blue Apron Subscription Box Review for which I was not compensated but it may contain affiliate / referral links. Read the full disclosure.

Blue Apron January 2018 Meal Review

Roasted Red Pepper Pasta with Lemon-Parmesan Broccoli

I’m a fanatic when it comes to pasta, so this meal from Blue Apron really couldn’t disappoint.

However, I’ll share something with you – I make a fantastic roasted red pepper pasta dish already so I was dying to see if mine was just as good (secretly hoping even better) than that of the culinary geniuses in the Blue Apron Kitchen.

Shall We…

In typical Blue Apron standard we are tempted with a colorful and inviting recipe card.

Blue Apron January 2018 Meal Review

All the ingredients came nicely packaged and fresh.

Blue Apron January 2018 Meal Review

Ready, Set, Go…Prep & Roast the broccoli.

Remember this is lemon broccoli so we need to slice up and de-seed our lemon.

Next take our broccoli and cut it into florets, aka tiny trees. (“tiny trees” this is how i convinced my kids to eat broccoli when they were little)

This is broccoli…

…these are tiny trees.

Place evenly onto a sheet pan, drizzle with olive oil and season with salt & pepper. Into a pre-heated oven.

Blue Apron January 2018 Meal Review

Our water has now come to a boil and into the bubbles goes the pasta.

I’m a tad hesitant at this point because the it’s wheat pasta, which I am not a fan of. I know I know…even with all the health hype.

Blue Apron January 2018 Meal Review

While our pasta is cooks to al dente perfection we must prepare the sauce.

Lots of garlic to be chopped.

What didn’t seem like nearly enough roasted red peppers.

I was wrong.

And capers – which require nothing but opening the container. Fantastico- and we are prepped!

There aren’t many ingredients…will this be enough flavor?

Blue Apron January 2018 Meal Review

Into two teaspoons of heated olive oil they go. The delectable aroma is almost instantaneous.

(do not judge my pan – it’s cooked a lot of meals in it’s lifetime! and I’m no food blogger)

Next we add the tomato paste.

How fantastic is this packet? I must order these to keep as a staple paste for my pantry.

And here’s where it got interesting…chili paste? Uhhh, I don’t put chili paste in my recipe!

But alas I concede and add about half. I’m pretty sure it was the word “tangy” that got me.

We’re supposed to cook it a minute or two until fragrant but this bad boy has been fragrant since the first ingredient hit the pan.

So I remove from the heat. Add the cream and a touch of water, combine.

Oh Blue Apron just stop already – loving this charming container.

Blue Apron January 2018 Meal Review

At this point we’ve drained our pasta and added it to our current sauce ingredients.

But wait…there’s that pad of butter. WE MUST ADD THE BUTTER. Heat back on and stir to coat the pasta. (gentle reminder of no pan judgement allowed here)

Blue Apron January 2018 Meal Review

If you’re thinking I forgot about our roasting broccoli…don’t fret.

It’s right here, roasted to my personal preference of crispiness perfection and fresh lemon has been squeezed atop.

Let’s plate this Blue Apron masterpiece.

We sprinkle with the parmesan cheese and sliced almonds.

OK, OK, – not bad not bad in it’s presentation score, but how does it taste? It’s go time.

Blue Apron January 2018 Meal Review

Society, I really like when I am at “no improvement needed” stage, and that’s where I thought I was with my existing roasted red pepper sauce.

On the other hand I also take considerable pride in my welcoming nature of new ways; even if that is to add chili paste to roasted red pepper sauce.

And dag-nab-it if this wasn’t one of those “thank goodness for my openness” kinda days because this is one helluva contender.

Delizioso!