Roasted Red Pepper Pasta

Roasted Red Bell Pepper Pasta is quick, easy and so tasty. I usually double this pasta dish. You can serve this as a vegetarian meal or alongside some delicious homemade meatballs or shrimp. It's a great meal for the summertime!

Servings: 4 people

Author: Adapted from Sprinkles and Sprouts

Ingredients

3 red bell peppers
3 tbsp olive oil
2 garlic cloves
½ red onion
1 Tbsp sherry Cooking Wine
Lemon Juice to taste ( I like ½ a lemon's worth)
Dash Cayenne
½ tsp salt
¾ cup heavy cream or whipping cream or 1 can coconut milk
2 Tbsp fresh oregano or basil
12 oz long pasta

Instructions

To Roast the Bell Peppers. See notes to find different methods. Once the peppers are charred, transfer the bell peppers to a bowl and cover them with cling wrap (or a damp tea towel). Let the peppers cool. Once cooled gently rub away the charred skin. (See note 3)If any juice has collected in the bowl, keep it for the sauce.
To make the pasta, bring a large pan of water to the boil. Salt your pasta water with at least 1 tbsp and add the pasta. It seems like a lot of salt but it does wonders for your pasta. Cook until the pasta is al-dente. (you can reserve some pasta water to add later, if sauce is too thick! You can add 1-2 tablespoons if needed)
Peel and slice the red onion into thin half moons. Then peel and chop the garlic.
Heat the olive oil in a heavy skillet and cook the onion over a medium-low heat for 3 minutes or until softened and fragrant. Add in the garlic and cook for an extra minute.Slice the roasted bell pepper into thin strips and add them to the onion and garlic. Add the the cooking wine and lemon juice.
Pour in the cream (or coconut milk if dairy free) and cook over a low heat for 3 minutes. Add the salt and dash of cayenne.*See notes if dairy free. Then, add the drained pasta. Stir together over a low heat until the pasta is well coated and the sauce has thickened over the strands. Serve garnished with fresh oregano or Basil.

Notes

Note #1: Roasting the Peppers

METHOD 1

Pre-heat the broiler (grill). Cut each bell pepper in half and remove the seeds. Cut the each half in half (so you have 1/4 of a whole pepper). Place the bell peppers cut side down on a baking sheet and then cook them under the broiler for 8-10 minutes until charred, black and blistered.

METHOD 2

Place the bell peppers directly onto the bars of your BBQ over high heat. Turn the peppers frequently until all of the skin is charred and blistered

METHOD 3

Lay a wire rack over your gas burner.Place the bell peppers directly onto the rack over a high flame. Turn the peppers frequently until all of the skin is charred and blistered.

*Don't worry if you can’t get all of the skin from the bell pepper, a little left on there will add to the smoky sauce. But don’t wash the skin from the bell peppers or you will lose the smoky flavor.

Dairy Free Notes:

When using coconut milk, you may not have to use the cooking water, the coconut milk has a thinner consistency anyway.