This Roasted Red Bell Pepper Pasta is super easy to make, full of flavor, creamy, and cozy. This recipe is the perfect lazy weeknight dinner when you don't want to spend hours in the kitchen. Roasting the peppers not only gives them a more vibrant color, but it also gives them a deeper flavor, which makes for a flavorful sauce. You would never know there are veggies hidden in the sauce.
Ingredients:
3-4 red bell peppers
4 garlic cloves, roughly chopped
150ml soy or coconut cooking cream
100g spaghetti
salt & pepper to taste
2 tsp each dry parsley and oregano
juice of half a small lemon
Instructions:
Roast the red bell peppers for at least 30 minutes. After 30 minutes remove them from the oven and let them cool down for a few minutes.
Using your clean hands remove the outer skin from the bell peppers as well as the seeds before placing them into a blender along with the garlic. Blend until smooth.
Bring a large pot of water to boil. Once boiling add a generous pinch of salt and cook the spaghetti according to package instructions.
In a pan heat up the blended roasted red bell pepper sauce along with the soy or coconut cooking cream, lemon juice, season with dry parsley, oregano, salt & pepper to taste.
When the spaghetti is cooked to your liking, save a few tablespoons of the cooking water then drain the spaghetti. Add the cooked spaghetti to the pan with the sauce and stir until all of the spaghetti is nicely coated in the sauce.
Serve warm and enjoy!
Notes:
Using canned coconut milk, instead of the soy cooking cream, would also work well in this recipe.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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