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Roasted pepper and garlic pasta

When you have the oven or grill running, it’s worth roasting/grilling veggies that can be used for other meals. I find bell peppers, aubergine, courgette, chillies and garlic the most useful  and versatile - these can be stored in a jar and chilled for a week!  This vegan roasted pepper and garlic pasta is an extremely easy meal to make - the sauce is ready whilst the pasta is cooking. This dish is also very adaptable - you can use gluten-free pasta, if you like and add grated Parmesan or vegan cheese to the paste. Those who can’t live without meat can supplement the dish with some Prosciutto or bacon pieces. Serve with a crispy salad!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red bell pepper
  • 1 red onion
  • 3 cloves of garlic
  • 1 red chilli optional
  • Salt and pepper
  • Juice of half a lemon
  • One handful of fresh basil leaves

Method
 

  1. Put the red pepper, onion, chilli ( if used) and garlic (with the skin on) on a baking sheet, drizzle with some olive oil and roast in the oven for 30 minutes until the veggies are soft. Alternatively, you can barbecue or grill them.
  2. Transfer them to a bowl, cover and let them cool.
  3. Remove the skin and place the flesh of the onion and pepper vegetables into a small food processor. Squeeze the flesh out of 4 garlic cloves and add to the veggies (the rest can be used for other meals).
  4. Deseed the chilli, remove the skin and add the flesh to the veggies.
  5. Add the basil leaves, lemon juice and a drizzle of olive oil. Blitz until you get a course paste. Season with salt and pepper to your liking. Taste and adjust the flavours if needed.
  6. Meanwhile, cook the pasta according to the packet instructions. Drain and put them back into the pan. Add the paste and mix well.
  7. Serve with plenty of freshly ground pepper and grated Parmesan, if liked.