This creamy and spicy roasted pepper pasta are the ideal option on those busy evenings when time isn’t precisely your friend. With some basic organisational skills, this dish is ready in less than 1 hour. While the water boils, the peppers are being roasted and while the pasta is being cooked, the sauce simmers on the stove. I find that pipe rigate are the perfect option for this type of sauce. Once mixed with the sauce, this type of pasta captures the creamy sauce and you get to enjoy that decadent sauce with every bite. Simply amazing…
Ingredients (for 4 servings):
for the sauce:
- 2 large red bell peppers
- 360ml almond milk
- 1 medium red onion
- 4 garlic cloves
- 3 Tbsp active dry yeast
- 1 ½ tsp corn starch
- 1 ‘bird’s eye’ dried chili
- salt and pepper to taste
- 350g dry pipe rigate
- fresh basil leaves
- active dry yeast
- Pasta. Cook the pasta according to the instructions on the package. Drain them using a colander and cool them under cold tap water. Drain them very well and place them in a large bowl.
- Roast the peppers. While the water boils, take a metal disk, place it on the stove and roast the peppers on each side. Place the roasted pepper in a small saucepan and cover with a lid. Proceed the same with the second pepper.
- Peel the peppers. Carefully peel each pepper. Remove the stem and the seeds, give them a quick wash and pat them dry with a paper towel.
- Onion and garlic. Peel the onion and slice it carefully. Peel the garlic.
- Prepare the sauce. Place the milk, onion, garlic and chili in the bowl of a blender. Mix until smooth. Add the peppers, olive oil, corn starch, and dry nutritional yeast and blend until smooth and creamy.
- Cook the sauce. Add the sauce to a medium saucepan and simmer it over low-medium heat until thick (for about 7 minutes).
- Serve. Add the sauce to the pasta and mix well. Serve in large bowls and garnish with basil ribbons and nutritional yeast.