Creamy Roasted Vegetable Pasta Sauce

Ingredients

• 2 red bell peppers
• 2 garlic heads
• 1 red onion
• 300 g grape tomatoes (About 1 bag)
• olive oil (A good drizzle, for roasting)
• 1.5 tsp salt (Source states 1–2 tsp, for roasting)
• 4 oz cream cheese
• 0.5 cup heavy cream
• 0.5 cup water (Use more for a less-thick consistency)
• 0.5 cup fresh basil leaves
• 0.5 tsp thyme
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp red chili flakes
• 1 tsp black pepper
• 1 tsp salt (For blending)
• parsley (For garnish)
• Parmesan cheese (For garnish)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Place the red bell peppers, garlic heads, red onion, and grape tomatoes in a roasting pan or baking dish. Drizzle with olive oil and season with 1–2 teaspoons of salt.

2. 2

   Roast the vegetables at 400°F for 35 minutes.

3. 3

   Remove the roasted vegetables from the oven. Remove the peel from the roasted peppers.

4. 4

   Transfer all of the roasted vegetables to a blender. Add the cream cheese, heavy cream, water, fresh basil, thyme, paprika, onion powder, garlic powder, oregano, red chili flakes, black pepper, and the additional teaspoon of salt.

5. 5

   Blend until the sauce is smooth and creamy. Add more water if a less-thick consistency is desired.

6. 6

   Serve the sauce with pasta, then garnish with parsley and Parmesan.

Notes

The source lists pasta in its hashtags but does not provide a pasta type or quantity. The sauce preparation is provided; pasta cooking instructions are not specified.

Nutrition per serving

• sauce
• pasta
• vegetarian
• roasted
• creamy
• blended
• easy recipe
• Italian-inspired