Creamy Roasted Red Pepper Pasta

Updated at: Wed, 17 Jan 2024 09:42:18 GMT

Step 1

Preheat oven to 350F.

Step 2

Cut the bell peppers in half and remove the insides and seeds. Cut off the top of the head of garlic.

Step 3

Line a baking sheet with parchment paper, then add the pepper halves and tomatoes. Drizzle 2 tsp of olive oil onto the peppers and tomatoes, along with a pinch of salt and pepper (optional).

Step 4

If you have a small dish to roast garlic in, place the head of garlic in the dish. If not, use aluminum foil. Drizzle 1 tsp of olive oil onto the head of garlic, then add the lid to the pot or wrap the head of garlic in aluminum foil and add to the baking tray with the peppers and tomatoes.

Step 5

Once the oven is ready, add the tray of peppers and tomatoes along with the garlic. Roast the peppers and tomatoes for 35-40 minutes, until softened, and roast the garlic for 1 hour.

Step 6

Once the peppers and tomatoes are done, remove from the oven and let them cool before handling them.

Step 7

Bring a large pot of water to a boil and cook pasta according to package directions.

Step 8

Once the peppers have slightly cooled, peel off the skins. If you’re having trouble, you can try soaking them in cold water for a few minutes then removing the skin.

Step 9

Once the garlic is roasted, remove from the oven. Add the peeled peppers, roasted tomatoes, and roasted garlic to a blender. Then, add silken tofu, nutritional yeast and 1 tsp of salt and blend until the sauce is smooth and creamy.

Step 10

Drain the cooked pasta then pour the creamy sauce into the pasta and mix well. If needed, heat the pasta and sauce on low-medium heat for a few minutes.

Step 11

Serve with fresh basil and chili flakes, salt and pepper to taste.

0 liked

0 disliked