This silky and sultry roast pepper pasta is ideal for a cosy night in. It’s superbly delicious and comforting, but still speedy enough for the lazy cook.
You could add chicken, or chorizo to your pasta, but my fiance and I are trying to reduce our meat intake, so this does just fine for us.
Roast Pepper Pasta
Paired with your favourite bottle of wine, this dish is the ultimate satisfaction.
- 2 large red or yellow peppers
- 1 onion diced
- 4 cloves garlic chopped
- Sprig rosemary or thyme
- 1/2 -1 tsp chilli flakes depending on heat preference
- 1/2 cup milk of your choice. I used almond.
- Spaghetti for two people
- 4 leaves basil roughly hand-torn
- Handful parmesan or nutritional yeast (nooch) to serve
1. Pre-heat oven on grill to 250C.
2. Rub whole peppers with small amount of olive oil, and roast in oven for approximately 30 mins, turning over half way through.
3. Peppers are only ready when skin is scorched, and black.
4. Once peppers are done, remove from oven and cover in foil to "steam." This will allow the pepper's skin to pull from its fresh.
5. While peppers are roasting, saute onion in olive oil until translucent.
6. Add garlic and rosemary to pan, and continue to saute until fragrant.
7. Go back to peppers, and pull their skins off. This will be easy once they're throughly roasted.
8. Pull pepper flesh from its seeded core, and add to pan with onions.
9. Sprinkle over chilli and saute for a further minute or two.
10. Meanwhile, get a large pot of salted water to the boil, and cook spaghetti.
11. Remove rosemary from pan, and throw remains into a food processor, along with milk, blending until smooth and creamy.
12. Return to pan to heat through, and season with salt and pepper.
13. Put cooked pasta, along with a little pasta water into pan with the sauce, and cook for a minute or two, coating each piece of spaghetti.
14. Toss through fresh basil, stir through parmesan or nooch to serve!
Nutritional Yeast is available at most health stores, and even in some health food sections of big grocery stores. It's an amazing parmesan substitute!