Roasted Bell Pepper Pasta
Serves 2
Directions
- 1Cut an onion in half, peel it, and take the root off.
- 2Cut two bell peppers in half, take the stem off, and deseed them.
- 3Cut two Roma tomatoes in half and take the top off one garlic bulb.
- 4Lay all the vegetables on an oven-safe tray as shown.
- 5Drizzle generous amounts of olive oil, salt, pepper, and chili flakes.
- 6Bake in a preheated oven set to 425°F for 30 minutes.
- 7Once it's cooled down, peel the skin off the bell peppers.
- 8Throw everything in a blender.
- 9Squeeze roasted garlic out.
- 10Add 1/2 cup heavy cream to the pan and scrape that flavor off into the blender.
- 11Add 1.5 tbsp cream cheese and blend till smooth.
- 12Cook your favorite pasta in salted boiling water.
- 13Get a pan on medium heat, add your sauce into it, and add a bit of pasta water to get this silky consistency.
- 14Add your cooked pasta, a bit more pasta water if required, and incorporate it.
- 15Serve and optionally garnish with freshly grated Parmesan and finely chopped parsley.
Ingredients
- 0.5 onion
- 2 bell peppers
- 2 Roma Tomatoes
- 1 garlic bulb
- generous amount olive oil
- salt
- pepper
- chili flakes
- 0.5 Cup heavy cream
- 1.5 tbsp cream cheese
- pasta
- Parmesan
- parsley
- basil
Equipment
knifecutting boardoven safe trayovenblenderpotpanspatula
Tips
- It's important to peel the skin off the bell peppers because the skin has a very bitter taste.
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