Creamy Roasted Pepper & Sun-Dried Tomato Pasta

As you may know, I had about 3 ounces of cream cheese sitting in my fridge that I needed to use up (I used about an ounce on challah this weekend).  So tonight was the ultimate in using leftover ingredients in my fridge - what a rush! (Yes, I am aware of the fact that I have no life).  I used up a jar of sundried tomatoes, roasted red peppers, and the rest of the cream cheese (yay!) in a pasta dish.  To add protein and fiber, I even added a can of white beans. 

The results? Henry's first bite was less than stellar.  He immediately cringed, and threw the bite a few feet from his highchair.  I thought that was the end.  But, when I brought my bowl of pasta over, he had renewed interest.  The next thing I knew, he ate about 10 shells, followed by a couple of apple slices.  I'm not quite sure if that means Henry really liked it, but I guess I'll find out tomorrow when I try to give him leftovers for lunch.  Either way, I thought it was really good!

Creamy Roasted Red Pepper & Sundried Tomato Pasta
1/2 pound pasta (I used medium shells)
1 Tbsp olive oil
2 cloves garlic, minced
1/3 cup sundried tomatoes, diced
2 roasted red peppers, diced
1 can (15 oz) cannelini beans, rinsed and drained
3 ounces cream cheese
a couple of ladle fulls of pasta water
pinch crushed red pepper flakes (optional)
salt & pepper to taste

1.  Prepare pasta according to directions.  Be sure to retain the pasta water.

2.  In a large skillet, saute garlic in olive oil for 1 minute.  Add sundried tomatoes and red peppers, and saute 2-3 minutes more.  Add cannelini beans and mash mixture together with potato masher (I kept mine kind of chunky).  Then add cream cheese (still over the heat), and mix together.  Add 1-2 ladles of pasta water to thin out sauce.  Then add red pepper, salt, and pepper to taste.

3.  Serve over pasta (I just mixed it all together).

Happy and (mostly) healthy eating!