Pasta picante con pimientos rojos asados

Ingredientes

• 3 large red bell peppers
• 3 tbsp olive oil (divided)
• 1 medium onion (diced)
• 5 cloves garlic (minced)
• 1 tsp cayenne, paprika or chilli flakes (to taste)
• 1 cup cream or milk of choice (regular or plant based)
• 1/2 tsp salt (to taste)
• 1/4 tsp freshly ground black pepper (to taste)
• 2 tbsp parmesan or nutritional yeast (grated, plus more for garnishing)
• 1 tbsp cornstarch
• 450 g dried pasta of choice (cooked till al dente, according to instructions on packaging)

Preparación

1. 1

   --- Steps ---

2. 2

   Place whole bell peppers onto a lined baking tray, drizzle with 1 tbsp of olive oil & roast for 30 mins at 200 deg C (flipping halfway for even cooking) or use heatproof tongs to hold them over the flame of a gas grill, until skin is charred & blackened.

3. 3

   Transfer into a bowl, covered for 10 mins (to let them steam) before removing blackened skins, stems & seeds when cool enough to handle.

4. 4

   While peppers are roasting, bring a pan over medium heat, add remaining oil then sauté onion & garlic for 5 mins or until golden brown.

5. 5

   Transfer into a blender or food processor along with roasted peppers & rest of the ingredients (except pasta), blend until creamy & smooth, pour back into the pan over medium heat until it reaches a simmer.

6. 6

   Reduce heat to low, taste to adjust seasoning & continue simmering until sauce reaches desired consistency.

7. 7

   Turn off the heat, add pasta & toss well to coat.

8. 8

   Serve with more cheese, black pepper or chilli flakes & fresh herbs of choice.