Pasta with Peach Sauce

Pasta with Peach Sauce

Peach Sauce:


  • Peach, pitted and sliced ~ 1 cup
  • Olive oil ~ 2 Tbsp.
  • Lemon juice ~ 1 Tbsp.
  • Cinnamon ~ 1/2 tsp.
  • Salt, Pepper ~ to taste


  • Cook pasta until al dente. Drain and set aside.
  • Blend together the peach slices with the rest of the ingredients mentioned above, until it’s smooth.
  • To serve, add the sauce to the cooked pasta.

Spaghetti with Brussel Sprouts

Spaghetti with Brussel Sprouts


  • Spaghetti ~ a fistful
  • Olive oil ~ 2 Tbsp.
  • Garlic, chopped fine~ 2 cloves
  • Parsely flakes, red pepper flakes ~ to taste
  • Brussel sprouts ~ 1 cup
  • Salt, Pepper ~ to taste
  • Butter ~ 1 Tbsp.


  • Cook the spaghetti in water that’s well salted. Cook until al dente and drain.
  • In a skillet, add some olive oil. To it, add the chopped garlic and the parsely and red pepper flakes and saute for a minute. Now add the cooked spaghetti.
  • In a microwaveable container, add the brussel sprouts with a couple of tablespoons of water, cover and microwave for about 6-7 minutes until they are done.
  • Drain the water, and coat the brussel sprouts with the butter while it’s still hot. Sprinkle salt and pepper on top, and serve with the spaghetti.

Pasta & Red Bell Pepper Sauce

Recipe Adapted from Annie’s-Eats

Pasta & Red Bell Pepper Sauce

Bell Pepper Sauce:


  • Red Bell Pepper ~ 1
  • Garlic pods ~ 2
  • Olive oil ~ 2 Tbsp.
  • Lemon juice ~ 1 Tbsp.
  • Salt, Pepper ~ to taste


  • Roast bell pepper over the stove on the open flame (i.e. place the bell pepper on the stove flame directly, turning it around at intervals so that all sides are equally charred).
  • Once cool, peel the burnt skin away, discard the seeds, and chop into pieces.
  • Blend this together with the rest of the ingredients.


  • Some chili flakes can be added while blending, if needed, to kick it up a notch.

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