I love meals that cook themselves!
Pasta, in general, is not complicated or time-consuming to prepare, but this recipe is extremely simple. All you have to do is put the vegetables in the oven, then blend them and combine with the cooked pasta. Done!
What do you need to make this sauce?This sauce could be prepared with any leftover vegetables – they can be wilted and not very attractive looking anymore. Try leeks, carrots, zucchini, broccoli, cauliflower, eggplants …
In this recipe, I used red pepper, onion, tomato, a whole head of garlic, and a little olive oil, balsamic vinegar and smoked paprika. Then blended the baked vegetables with yeast flakes and seasoned with salt, pepper and a pinch of chili.
What to serve the pasta with?Fried capers
If you haven’t tried fried capers yet, it’s time to change it! These salty, crunchy little buds perfectly enhance the flavor of soups, salads and pastas.
Frying capers is super easy – place the dried capers in the hot oil and fry over low heat until they turn golden and crispy. Do not throw away any remaining aromatic oil! You can use it to sauté vegetables for soup or other dishes.
Formaggio dei poveri
Instead of parmesan cheese, I used the so-called formaggio dei poveri [ poor man’s cheese ]. Formaggio dei Poveri is nothing more than stale bread seasoned with garlic, olive oil, salt, pepper and parsley. It tastes amazing, is very easy to make and adds a little crunch to the dish.
Store it in a closed jar in the refrigerator for about 2 weeks.
Basil is the one most associated with pasta, but other herbs also go well with pasta dishes. Try fresh oregano [ here’s the recipe for spaghetti with fresh tomatoes and oregano ], thyme, parsley, tarragon or chives.
Make some extra sauce!This sauce stores well in the fridge and can be frozen for up to two months.
Above that, you can use it as a salad dressing, dipping sauce or pour over other baked vegetables.
Bake more peppers, you can use them both, for preparing the sauce and very delicious soup – simply combine blended vegetables with vegetable broth.
By the way, you can bake vegetables 2 – 3 days earlier and put them in the fridge.
Pasta with roasted pepper sauce
- baking tray
- medium size pot
- 3 red peppers
- 2 onions
- 1 medium tomato
- 1 head garlic unpeeled
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 2 tbsp yeast flakes
- salt to taste
- freshly ground pepper to taste
- cayenne pepper optional, to taste
- 200 g pasta dried
optional for serving
- 2 tbsp capers
- fresh basil
- vegan parmesan cheese
- formaggio dei poveri bread crumbs from recipe above
- Cut onions in half, you don't need to peel them, remove seeds from the peppers - place vegetables on a baking tray Add a whole head of garlic and a whole tomato. Drizzle with olive oil and season with a little salt and smoked paprikaToss until all ingredients are coated in oil and seasonings, than arrange in a single layerCover the baking tray with aluminum foil and bake at 190 ° C for 30 minutes. Then remove the cover and bake for another 15 - 20 minutes or until soft and caramelized [ the skins may burn, we are going to peel them anyway ]
- Put the baked vegetables aside
- Add pasta to a large pot of boiling salted water and cook al dente
- In the meantime peel the peppers and the tomato, remove burned onion skins, saving the soft part and transfer to a blenderSqueeze the garlic cloves in and add yeast flakesBlend until smooth and creamy Season with salt, pepper and cayenne if you like a little spice
- Drain the pasta [ saving a little bit of a starchy water ] and combine with roasted red pepper sauce. Add a spoon or two of pasta water to thin out the sauce if necessary
459 kcal | Carbohydrates 97 g | Protein 26 g | Fat 6.5 g | Fiber 6.7 g Nutritional value | sauce, whole
431 kcal | Carbohydrates 112 g | Protein 51 g | Fat 20 g | Fiber 15 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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