Roasted Red Pepper Pasta

🛒 Ingredients

• Red Bell Peppers 120 g · 38 kcal
• Penne Pasta 160 g · 281 kcal
• Olive Oil 15 g · 135 kcal
• Garlic 5 g · 8 kcal
• Onion 35 g · 14 kcal
• Vegetable Broth 50 g · 3 kcal
• Parmesan Cheese 10 g · 40 kcal
• Fresh Basil 5 g · 1 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Halve the red bell peppers, remove seeds, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes until skins are charred and peppers are tender.
2. Once roasted, transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes. This makes the skins easy to peel; discard the skins.
3. While peppers are steaming, cook pasta according to package directions in salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes, then add minced garlic and cook for another minute until fragrant.
5. Add the peeled roasted red peppers, vegetable broth, and half of the fresh basil to the skillet. Bring to a simmer, then transfer the mixture to a blender and blend until smooth and creamy.
6. Return the sauce to the skillet over low heat. Add the cooked pasta and about 1/4 cup of the reserved pasta water, tossing to coat. Add more pasta water if needed to reach desired consistency.
7. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese and the remaining fresh basil.