Roasted Bell Pepper Pasta
Directions
- 1Start by cutting an onion in half, peeling it and taking the root off.
- 2Cut two bell peppers in half, take the stem off and deseed them.
- 3Cut two Roma tomatoes in half.
- 4Take the top off one garlic bulb.
- 5Lay all the cut vegetables and the garlic bulb on an oven safe tray.
- 6Drizzle generous amounts of olive oil over the vegetables.
- 7Season with salt, pepper, and chili flakes.
- 8Bake in a preheated oven at 425 G for 30 minutes.
- 9Once the vegetables have cooled down, peel the skin off the bell peppers.
- 10Throw everything into a blender.
- 11Squeeze the roasted garlic out of its skin and add it to the blender.
- 12Add 1/2 cup of heavy cream to the pan where the vegetables were roasted and scrape off the flavor into the blender.
- 13Add 1.5 tablespoons of cream cheese to the blender.
- 14Blend until smooth.
- 15Cook your favorite pasta in salted boiling water.
- 16Get a pan on medium heat and add your sauce into it.
- 17Add a bit of pasta water to get a silky consistency.
- 18Add your cooked pasta to the sauce.
- 19Add more pasta water if required and incorporate it well.
- 20Serve the pasta.
- 21Optionally garnish with freshly grated Parmesan, finely chopped parsley, and a basil leaf.
Ingredients
- 2 Red Bell Peppers
- 2 Roma Tomatoes
- 1 Red Onion
- 1 Garlic bulb
- Olive Oil
- Salt
- Pepper
- Chili Flakes
- 0.5 cup Heavy Cream
- 1.5 tbsp Cream Cheese
- Pasta
- Parmesan
- Parsley
- Basil
Equipment
Oven safe trayBlenderPanKnifeCutting board
Tips
- It's important to peel the skin off the bell peppers because the skin has a very bitter taste.
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