Roasted Red Pepper pasta

1. sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion translucent 2. add the jar of drained red peppers and sauté for 3-5 minutes 3. pour this mixture in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes 4. use the already dirtied pan to sauté the mushrooms in the remaining 1 tbs butter till soft 5. cook pasta according to directions, and when there is one minute left add in the frozen peas to soften 6. drain the pasta and return to whatever pot is bigger to hold it all (might be your pasta pot if your sauté pan isn’t as big as mine) 7. while pasta still hot, add in the sauce, mushrooms, and as much parm as your heart desires 8. reheat on the stove if you think it needs it. ours was piping hot since the pasta was cooked right before serving