Creamy Roasted Pepper Pasta- A vibrant, flavorful pasta recipe!

Craving a pasta dish that's bursting with flavor, incredibly easy to prepare, and adaptable to various dietary needs? Look no further than this sensational Roasted Pepper Pasta! This recipe transforms simple ingredients into a restaurant-worthy meal that will impress both vegans and non-vegans alike. Imagine tender pasta coated in a rich, smoky sauce made from oven-roasted bell peppers, ripe tomatoes, sweet onions, and caramelized garlic. Each bite offers a symphony of deep, complex flavors that seem like they've been carefully crafted in a professional kitchen. The best part? You can create this culinary masterpiece with minimal effort and maximum satisfaction.

Perfect for busy weeknights, meal prep, or entertaining guests, this versatile pasta recipe is your ticket to a delicious, nutritious meal that comes together in under an hour. Whether you're using an air fryer or a traditional oven, this recipe is designed to be foolproof and flexible.

Bonus: It's completely customizable! Easily make it vegan by swapping in plant-based cream cheese and Parmesan, or keep it traditional – the choice is yours. Get ready to elevate your pasta game with this incredibly delicious Roasted Pepper Pasta!​​​​​​​​​​​​​​​​

Happy Cooking!

Servings: 4-5 servings

Prep Time: 25-35 mins

Cooking Time: 15-20 mins

Total Time: 40-50 mins

Ingredients: 

• 10-12 oz pasta- use any pasta shape you like; I like spaghetti for this

• 2 red bell peppers, cut in half and deseeded

• 2 tomatoes sliced in half

• 1/2 medium yellow or white onion cut in half

• 7-8 cloves of garlic

• 2 tbsp olive oil; divided

• 2-3 tbsp tomato paste

• 1 tsp Chili flakes

• 1/4 tsp nutmeg powder

• 2 oz cream cheese, softened

• 1/4 cup fresh parsley chopped

• 1-2 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp sugar

• 1/2-2/3 cup pasta water 

• 1/2-2/3 cup grated Parmesan Cheese

Directions: 

1. Put the oven or air fryer on at 425F. On a lined baking tray or air fryer put tomatoes, peppers, onions, & garlic cloves. Drizzle about 1/2 tbsp of olive oil, salt, and pepper over the veggies.

2. Roast till the veggies are well cooked. Cook in the oven for 30-35 mins, air fryer for 20-25 minutes. Be sure to flip the veggies over mid-way.

3. Once they are well roasted, let it cool.

4. Once cooled puree them in a food processor till smooth. If needed add very little water.

5. Put water to boil in a saucepan with salt. Boil pasta of your choice till al dente. Keep aside and reserve pasta water.

6. In a saute pan on medium heat, add 1 tbsp olive oil.

7. When the oil is warm, add the tomato paste. Cook for 3-4 minutes until the tomato paste is well cooked.

8. Add the pureed veggies and mix well till combined.

9. Add salt, pepper chili flakes, sugar, nutmeg powder and pepper. Mix it well.

10. Add 1/2 of the parsley leaves and cream cheese. Mix well till almost combined.

11. Add pasta water and let it cook for 1 minute till well combined and bring it to a low simmer.

12. Add half of the parmesan cheese and mix well till it melts in.

13. Add the boiled pasta and toss them together. Cook for 3-5 minutes till the pasta is well coated and the sauce thickens. Add more pasta water if needed.

14. Garnish with the remaining parsley leaves and grated parmesan and serve!

Notes/Tips:

• Use red bell peppers not green!

• Use fresh herbs if possible because it makes a world of difference.

• You can use pecorino romano instead of parmesan cheese.

• You can use light cream cheese.

• You can use vegan cream cheese & cheese to make it vegan.