Roasted Red Pepper Pasta

Roasted red pepper pasta is a flavorful and vibrant dish that combines roasted red peppers with a creamy sauce to create a delicious pasta dish. Here's a recipe to guide you through the process:

Ingredients:

• 2 large red bell peppers
• 8 ounces (225g) of pasta (such as penne or fettuccine)
• 2 tablespoons of olive oil
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of vegetable broth
• 1/2 cup of heavy cream or coconut cream for a dairy-free option
• 1/2 cup of grated Parmesan cheese or nutritional yeast for a vegan option
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes, or until the skins are charred and blistered, turning them occasionally for even roasting.
2. Once the peppers are roasted, remove them from the oven and transfer them to a heatproof bowl. Cover the bowl tightly with plastic wrap or place the peppers in a sealed plastic bag. Let them sit for about 10 minutes. This will steam the peppers and make it easier to remove the skin.
3. After 10 minutes, carefully peel off the charred skin from the peppers. Cut off the stems and remove the seeds and membranes. Chop the roasted peppers into small pieces and set aside.
4. Cook the pasta according to the package instructions until al dente. Drain and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
6. Add the chopped roasted red peppers to the skillet and cook for a few minutes to infuse the flavors.
7. Transfer the contents of the skillet to a blender or food processor. Blend until smooth. Be careful when blending hot ingredients and use caution to prevent steam from building up in the blender. Alternatively, you can use an immersion blender directly in the skillet.
8. Return the blended mixture to the skillet. Stir in the vegetable broth and bring the sauce to a simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
9. Reduce the heat to low and stir in the heavy cream or coconut cream. If using Parmesan cheese, add it to the sauce and stir until melted and well combined. Season with salt and pepper to taste.
10. Add the cooked pasta to the skillet and toss it in the sauce until well coated.
11. Serve the roasted red pepper pasta in bowls or on plates. Garnish with fresh chopped basil leaves for added freshness and aroma.

Roasted red pepper pasta is a versatile dish that can be enjoyed on its own or accompanied by a side salad or garlic bread. It's a wonderful option for a flavorful and satisfying meal.