Roasted red pepper pasta

Sun dried tomatoes overwhelm me.
Too salty? Too chewy? Too much like olives? (dirty little salt bombs)
Who knows.
But next to them on the Mediterranean shelf at the market are roasted red peppers...shiny, sweet and beautiful jarred roasted red peppers.
Pair that up with some herbed VT Butter and Cheese co. Chèvre and you have yourself a tasty delight.
I jazzed this pasta dish up tonight with some sautéed veggie Lightlife bacon.
Ella loved it, Bannon devoured it, and the house smells great.
Here are the details:
Boil up 3/4 package of spaghetti according to package directions
Sauté one package chopped veg bacon
Remove from pan, set aside
In same pan, sauté one medium chopped yellow onion in 1TB butter and 1TB olive oil
Add 3-5 cloves minced garlic
Add 3-4 large chopped roasted red peppers
Sauté until softened and fragrant
Add two or so cups whole milk or half and half- whatever you prefer
Add one package- regular size log of herbed chèvre to sauté pan
Stir until combined
Season with sea salt and black pepper
Place pan contents into mixing bowl
Purée with an immersion blender
Place back into sauté pan and add bacon
Add spaghetti to pan
Stir and toss to coat
Add Parmesan Reggiano
Serve and enjoy!
Mangia!
xoxo
SAHC