Sofrito cream sauce with pasta

For the pasta:

1 lb Ziti pasta

salt

for the cream sauce:

1 red bell pepper, seeded and diced

1 onion, chopped

1 jalapeño, seeded and diced

2 table olive oil

1 tsp porcini shallot chive salt free seasoning blend- Williams-sonoma brand

1/2 cup boiling pasta water

4 oz cream cheese, room temperature

2-3 table flour

2-3 table butter

1/2-3/4 cup milk

method

1. Bring pasta pot to a boil seasoned well with salt. Add the pasta and cook according to package, I love to cook it well done, not al dente, then drain and let cool. Set aside

2. In a medium saute pan over medium heat add in 2 table olive oil saute the veggies until soft for 3-5 minutes, then add the porcini shallot chive blend and a little salt and pepper and cook for 1 more minute, then add to the food processor or blender adding the 1/2 cup or so of the pasta water, and cream cheese and blend until smooth.

3.meanwhile in the same saute pan add 2-3 table butter to 3 table flour cook for minute, its a roux when thickening sauces, then add in the sofrito cream cheese mixture and let it cook until thick for a few minutes along with 1/2 cup milk. To blend it together. If its too thick add more milk a little goes a long way as needed. Turn off heat and then toss with the cooked pasta and you're done! So the pic above is how you create it, so I hope you make this for your loved ones!