Roasted Red Pepper Pasta
This pasta pairs well with a light salad and a side of red chili flakes should you wish to add some heat. Try your hand at making the cashew cream from scratch!
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Start Free TrialINGREDIENTS
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1red bell pepper(s), cut into quarters & seeds removed
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.5yellow onion(s), quartered
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2garlic clove(s), minced
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1Tablespoonolive oil
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.25TeaspoonItalian seasoning
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200gfettuccine noodles
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.25Cupcream
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1Teaspoonred wine vinegar
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.5Cupstock
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Salt & pepper, to taste
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Parmesan, grated (to serve)
Gluten Free Option
Use GF fettuccine noodles.
INSTRUCTIONS
Preheat the oven to 425 F and line a baking sheet with parchment paper.
Toss the bell pepper, onion, and garlic with the olive oil and the Italian seasoning. Evenly distribute on the prepared baking sheet and bake 20-25 minutes until the vegetables are tender.
Bring a large pot of salted water to a boil. Cook the noodles until al dente, saving the pasta water.
Blend the roasted vegetables with the cream, red wine vinegar, and stock. Add salt & pepper to taste. Transfer to a frying pan or to the pot with the noodles and toss. Thin with a little bit of pasta water if needed. Garnish with the parmesan and serve!
