Pasta with Roasted Pepper & Tomato Sauce
Delight in a delicious Pasta with Roasted Pepper & Tomato Sauce, where the vibrant flavors of roasted vegetables are blended into a creamy sauce and paired with perfectly cooked pasta.
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.
Notes
Adjust the consistency of the sauce with reserved pasta water. Customize the spice level with black pepper or chili flakes.
Nutrition
Calories: 400kcal