Today, we’re diving into a dish that’s all about simple goodness: Roasted Pepper & Tomato Sauce Pasta. Picture this: tender pasta coated in a sauce that’s a fusion of roasted peppers and tomatoes. Let’s roll up our sleeves and explore the steps to create this satisfying dish.
Let’s Break it Down
1. Roasting with Ease: Preheat your oven to 400°F. Gather some cherry tomatoes, red bell pepper (diced), chopped onion, garlic (3 cloves or to your liking), dried oregano, a pinch of salt, pepper, or chili flakes if desired. Drizzle olive oil over the mix and roast for 20-25 minutes until softened and slightly caramelized.
2. Blending the Sauce: Once the roasted ingredients have cooled slightly, blend them with fresh basil, vegan ricotta or cream cheese, vegan parmesan, and a touch of olive oil. Blend until a smooth consistency is achieved.
3. Cooking the Pasta: Boil your pasta in salted water until it’s cooked to your preferred texture. Before draining, reserve about a cup of pasta water—this comes in handy later.
4. Combining and Warming: Heat the creamy sauce in a pan over medium heat. Add the cooked pasta along with a splash of the saved pasta water. Stir to coat the pasta evenly with the sauce.
5. The Final Touch: Sprinkle on more vegan parmesan and season with additional salt, black pepper, or chili flakes according to your taste. Serve the pasta, garnishing with fresh basil leaves for added freshness.
Pasta with Roasted Pepper & Tomato Sauce
Equipment
- Blender
- Pan
Ingredients
- 8 oz pasta
- 2 cups cherry tomatoes
- 1 red bell pepper diced
- 1 small onion chopped
- 3 cloves garlic or more
- Handful of fresh basil
- 1 tsp dried oregano
- 1/2 cup vegan ricotta or cream cheese
- 1/4 cup vegan parmesan
- Salt black pepper, or chili flakes
- Olive oil
- Pasta water
Instructions
Roast Veggies:
- Preheat oven to 400°F / 200°C
- Toss cherry tomatoes, red bell pepper, chopped onion, garlic, dried oregano, and a pinch of salt and pepper or chili flakes with olive oil
- Roast in the oven for 20-25 minutes until veggies are softened and slightly caramelized.
Blend Sauce:
- Allow roasted veggies to cool. In a blender, combine roasted veggies, a handful of fresh basil, vegan ricotta or cream cheese, vegan parmesan, and a drizzle of olive oil.
- Blend until smooth, achieving a creamy consistency.
Cook Pasta:
- Cook pasta in salted water until al dente.
- Reserve about 1 cup of pasta water before draining.
Combine and Heat:
- In a pan, heat the blended sauce over medium heat.
- Add the cooked pasta to the pan along with a splash of reserved pasta water.
- Stir well to coat the pasta with the sauce and warm it through.
lovely meal!
Delicious pasta!