Creamy roasted red pepper and tomato pasta
The ultimate midweek meal. Roast red peppers and tomatoes with smoky chipotle, then blend with cream cheese for the easiest, creamiest pasta.
You will need a blender for this recipe.
Ingredients
- 3 red peppers, deseeded and roughly chopped
- 2 tomatoes, halved
- 4 garlic cloves
- 2 tsp chipotle chilli flakes
- 2 tbsp olive oil
- 250g/9oz pasta shells or penne
- 50²µ/1¾´Ç³ú cream cheese
- parmesan, grated, to serve
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the peppers, tomatoes and garlic cloves into a roasting dish. Sprinkle over half the chipotle chilli flakes and drizzle over the olive oil. Season with salt and pepper and toss to coat.
Roast in the oven for 30–35 minutes until tender and lightly charred around the edges.
Meanwhile, bring a large saucepan of salted water to the boil.
When the vegetables have 10 minutes left, cook the pasta according to the packet instructions or until al dente. Reserve a mug of cooking water and drain well.
Once the vegetables are cooked pop the garlic out of their skins.
Transfer the roasted garlic and vegetables into a blender. Add the remaining chilli flakes, a good pinch of salt and pepper and 2–3 tbsp of the pasta water to help it blend. Blend until you have a lovely thick sauce.
Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce.
Add the cooked pasta and mix well.
Taste to check the seasoning, then serve in pasta bowls topped with grated parmesan.