This roasted pepper pasta recipe is so delicate that even picky gourmets will like it. Peppers baked in the oven develop a wonderful taste, and served in a sauce with spaghetti, it tastes wonderful!
The pasta takes on a beautiful dark orange color and is a great contrast with the basil on top. The preparation of this dish is very simple, but you need to be patient while waiting for the pepper to bake.
It is a great dish for children, it is enough to omit the addition of chilli. If you are feeding adults, I highly recommend the version with chilli flakes. You can even find smoked chilli flakes for extra depth of flavor. A creamy and expressive dish that will win everyone’s hearts.
PASTA – I once read about the principle that we only use large pasta (e.g. farfalle, penne) with large pieces of ingredients in the sauce. If the pasta sauce is smooth, use a more delicate pasta, such as spaghetti.
VEGAN CREAM – we can already get several types of vegan cream in stores. My favorite one for a sauce is a thick heavy vegan cream, which you can get from the bigger supermarkets. It will perfectly thicken the sauce and give it a creamy taste and texture.
INGREDIENTS
- 300g of spaghetti
- 2 peppers
- 100 g of vegan cream
- 4-5 dried tomatoes
- 2 tablespoons of nutritional yeast
- 3 cloves of garlic
- ½ onion
- parsley
- basil
- a few chilli flakes (optional)
- salt pepper
ROASTED PEPPER PASTA – PREPARATION
- Cut the peppers in half, remove the nests and white parts. Dice the onion together with the garlic. Chop the basil and parsley finely.
- Place peppers on a baking tray covered with baking paper and drizzle them with oil. Bake in an oven preheated to 180°C for 20 minutes until the pepper skin is wrinkled and slightly burned. Remove the peppers from the oven and set aside to cool.
- Fry the onion and chopped garlic in olive oil until the onion turns golden, add chilli flakes.
- Put the peeled pepper, onion, garlic, sun-dried tomatoes and yeast flakes in a tall dish and blend until smooth. Transfer to a frying pan or saucepan, add vegan cream, toss in chopped basil and parsley.
- Cook the pasta al dente. Do not strain, just use a spoon to scoop the pasta out of the boiling pot. Transfer it to a pan with a sauce and add 2 tablespoons of the cooking water to the sauce. Mix it up and it’s ready!
