A delicious healthy-ish pasta sauce made with roasted peppers and tomatoes which has so much flavor. So easy to make, it is the perfect balance of creamy and earthy flavors. The roasted garlic in this recipe is an added bonus, trust me it makes a delicious weekday meal. You can use any pasta you like with this sauce, especially ones that hold more sauce. I used a mix of oven-roasted and pre-roasted veggies and you can use either. This is a recipe we love to make at home especially when we have peppers or tomatoes going bad. You gotta try this vegetarian pasta recipe and see for yourself!

Happy Cooking!

Servings: 3-4 servings

Prep Time: 20 mins

Cooking Time: 20 mins

Total Time: 40 mins

Ingredients: 

• 1 medium red pepper- you can use pre-roasted

• 3 med tomatoes

• 5-7 garlic cloves

• 1 shallot or 1/2 yellow onion

• 1-2 tbsp Olive oil

• 1 tsp Chilli flakes as per taste

• 1-2 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/4-1/2 tsp Sugar

• 1/8 tsp cumin powder

• 6-8 chopped large leaves Basil

• 1 tsp chopped Chives

• 1 tsp chopped Rosemary

• 1/4 cup Light cream

• 1/4 cup Milk

• 6-8 oz Pasta

• 1/4 cup Pasta water

• 1/4 cup shredded Parmesan

Directions: 

1. Preheat the oven to 450F to roast the vegetables- red pepper, tomatoes, shallots, and garlic cloves. Chop the tomatoes, shallots, and peppers in half and place on a foil-lined baking tray. Drizzle about 1-2 tbsp oil over them and rub it on the vegetables. Bake it in the oven at 450F for 15-20 mins, rotating the tray midway. If you are roasting the red peppers, make sure to remove the skins.

2. In a food processor, add the roasted vegetables and pulse it till it blends to a sauce. Add the spices- salt, pepper, sugar, chili flakes, cumin powder and blend again.

3. Boil pasta as per packet instructions. Make sure to reserve pasta water.

4. In a pan on low-medium heat, add the blended sauce and start cooking it for 5-6 mins.

5. Add the chopped herbs, milk, and cream and mix them together. Cook for 1-2 mins.

6. Add the shredded Parmesan cheese and mix it together till it melts.

7. Add the pasta and pasta water and cook it together. Cook or 2-5 mins till the sauce thickens and coats the pasta.

8. Top with cheese and serve warm.

Notes/Tips:

• I used pre-roasted red peppers and roasted the tomatoes, shallots, and garlic in the oven.

• You can use broth instead of milk if you want it less creamy.

• Use fresh herbs if possible because it makes a world of difference. Skip rosemary if you don’t like the flavor.

• You can use pecorino romano instead of parmesan cheese.

• You can roast the vegetables, blend them and keep them from before. You can even freeze it and keep it for 2 months. Add the cream to it while cooking.

• Use any pasta that holds sauce well as this is a saucy recipe.