Roasted Red Pepper Pasta (Print Version)
Creamy red pepper sauce tossed with spaghetti, roasted vegetables, and parsley for a vibrant weeknight meal.
# Ingredients:
01 -
350g jar of roasted red peppers, drained
02 -
1 tbsp tomato puree
03 -
1 tbsp nutritional yeast
04 -
2 tbsp cream cheese
05 -
1 tsp salt
06 -
1 tsp black pepper
07 -
2 garlic cloves
08 -
300g spaghetti
09 -
15g fresh parsley
10 -
1 tsp red chili flakes (optional)
# Directions:
01 -
Cook the spaghetti according to the package instructions (approximately 10 minutes).
02 -
Add roasted red peppers, garlic, tomato puree, cream cheese, nutritional yeast, salt, and pepper to a blender. Blitz until smooth.
03 -
Transfer the blended sauce to a saucepan and heat over low-medium heat.
04 -
Add the cooked spaghetti and 2-3 tablespoons of spaghetti water into the sauce. Stir until the pasta is fully coated.
05 -
Serve the pasta topped with chopped fresh parsley and a sprinkle of red chili flakes if desired.
# Notes:
01 -
You can use fresh red peppers instead of jarred ones. Roast fresh peppers at 200°C for 40 minutes until their skins are blackened. Allow to cool, peel off the skins, and follow the blending step.
02 -
If making a batch, store the sauce separately from the spaghetti to prevent it from drying out.