Creamy Red Pepper Pasta

Ingredients

• 2 red peppers (halved and deseeded)
• 2 tomatoes (halved)
• 0.5 red onion (peeled and cut into wedges)
• 1 head garlic (top sliced off for roasting)
• 2 tbsp olive oil (for drizzling)
• salt (to taste)
• black pepper (to taste)
• 4 oz cream cheese
• 0.5 cup chicken stock
• 1 tsp tomato bouillon
• 1 lb pasta (such as penne or rigatoni, cooked according to package instructions)
• fresh parsley (chopped, for garnish)
• 0.25 cup parmesan cheese (grated, for topping)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the red peppers, tomatoes, red onion, and garlic on a baking sheet.

3. 3

   Drizzle the vegetables with olive oil and season with salt and pepper.

4. 4

   Roast the vegetables in the oven for about 30 minutes until they are softened and slightly charred.

5. 5

   Transfer the roasted vegetables (squeezing the roasted garlic out of its skin) into a blender.

6. 6

   Add the cream cheese, chicken stock, and tomato bouillon to the blender.

7. 7

   Blend the mixture until it reaches a smooth and creamy consistency.

8. 8

   Pour the blended sauce into a large pan over low-medium heat.

9. 9

   Add the cooked pasta to the pan and toss until the noodles are thoroughly coated in the sauce.

10. 10

    Top the dish with fresh parsley and grated parmesan cheese before serving.

Notes

For a vegetarian version, substitute chicken stock with vegetable stock. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.

Nutrition per serving

• main
• pasta
• vegetarian-option
• creamy
• baked
• dinner