Roasted Bell Pepper Pasta is a very simple and delicious dish. Instead of the usual tomato sauce, I used roasted bell pepper and tomato to make this bell pepper pasta sauce. The sauce is very easy to make. I mixed it with white sauce to make creamy bell pepper sauce. Once it is ready, just toss your favorite pasta with the sauce and enjoy. Today we will learn how to make roasted bell pepper pasta following this easy recipe with step wise pictures.
Roasted Bell Pepper Pasta
Prep Time : 25 mins
Cook Time : 10 mins
Serves: 2
Recipe Category: Pasta
Recipe Cuisine: International
Author:Padhu Sankar
Serves: 2
Recipe Category: Pasta
Recipe Cuisine: International
Author:Padhu Sankar
Ingredients needed
Pasta – 2 cups (any pasta)
Red Bell Pepper – 1
Tomato – 1 big
Olive oil – 2 tsp
Garlic – 3 cloves minced
Onion – 1 small
Almonds – 6-7 blanched and peeled
Oregano – 1 tsp
Basil – 3/4 tsp
Chilli flakes – 3/4 tsp (optional)
Pepper powder as needed
Salt to taste
Butter – 1 tbsp
Wheat flour – 2 tsp flat
Milk – 3/4 cup
For Garnishing
Cheese as needed- grated
Preparations
Apply oil all over the tomato and red bell pepper. Roast bell pepper and tomato on fire until charred.
Keep it covered in a bowl or wrap it in an aluminium foil for 10 minutes, so that you can peel the skin easily.
Peel the skin, discard the seeds and chop it finely.
Method
Heat olive oil in a pan, saute garlic and onions. When onions turn transparent, add the chopped bell pepper and tomato. Saute for a few seconds and add blanched and chopped almonds. Turn off the heat.
Once it cools, grind it to a fine paste. This is our roasted red bell pepper sauce.
How to Cook Pasta
Bring plenty of water to boil in a pan. Add a little salt and 2 drops of oil.
When water starts boiling, add the pasta and keep stirring to prevent it from sticking with each other.
Cook until al dente. It should not be mushy but perfectly cooked. Taste pasta to make sure it is well cooked.
Drain the water (reserve a little of the pasta water) and run cold water over the pasta.
Heat butter in a pan over low heat, add wheat flour (or maida) and cook on low heat until butter and flour are well combined. Cook for another 1 minute. Do not let it brown.
Reduce the heat to low and add milk (milk should be at room temperature) little at a time, stirring continuously to prevent lumps.
Cook stirring continuously until the sauce thickens.
Turn off the heat and add the roasted red bell pepper sauce. Mix well.
Add salt, pepper powder, chilli flakes, dry oregano and basil or you can add mixed Italian herbs powder also.
Add the cooked pasta, 2-3 tbsp of reserved pasta water and just heat it.
Grate cheese over the pasta and garnish with fresh parsley, if available.
Enjoy it warm. You can serve with few slices of garlic bread or salad, if preferred. Garlic bread is great with pasta.
Variation – You can omit tomato and use 2 red bell peppers instead of 1 tomato and 1 red bell pepper and follow the same procedure.
Enjoy more Pasta Recipes .
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View Comments (4)
Wow looks yummy... Wanna try
Awesome. My son liked it a lot.
I made this and it was absolutely delicious!! Just wanted to know if we can add any other vegetables (since it's a sure-fire way of getting the kids to eat more veggies)
So happy to know Lavanya. You can add any vegetables of your choice.