Roasted Red Pepper Pasta with Garlic

Instructions:

• 1

  Roast the Red Peppers 

  1. Preheat oven to 450°F (232°C).
  2. Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred.
  3. Transfer to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes.
  4. Peel off skins, remove seeds, and set aside.  Keep 1/4 of a pepper to the side to dice and place in sauce directly (not in puree cream sauce).
• 2

  Sauté Aromatics

  1. In a skillet over medium heat, add olive oil.
  2. Sauté diced onion for 3-4 minutes until translucent.
  3. Add minced garlic and cook for another 1 minute until fragrant.
  4. Remove from heat.
• 3

  Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente.
  3. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
• 4

  Blend the Sauce

  1. In a blender or food processor, combine:
     • Roasted red peppers
     • Cooked onion and garlic
     • Plant-based milk or cream
     • Parmesan cheese or nutritional yeast
     • Chili flakes
     • Salt and pepper
  2. Blend until smooth and creamy.
• 5

  Heat and Combine

  1. Pour the sauce back into the skillet and heat over low-medium heat.
  2. Add drained pasta and toss to coat.
  3. If the sauce is too thick, add a splash of reserved pasta water.
• 6

  Garnish and Serve

  1. Serve hot, garnished with basil and extra cheese.