A simple and rustic pasta, filled with flavor and vegetables!
It’s an adult version of a childhood comfort food. Serve grilled chicken and green veggies along side of it and you have a filling and wholesome meal.
Roasted Red Pepper and Carrot Pasta – Inspired by Bell’alimento
- 3-4 medium carrots (or ~1/2 bag baby carrots)
- 1 red bell pepper
- 1/4 tsp. minced garlic
- 1/2 C vegetable broth or extra pasta water
- Salt & pepper, to taste
- Olive oil
- 10 oz. whole wheat penne pasta
- Parmesan cheese, garnish
Begin by placing the carrots on a tinfoil lined cookie sheet that has been lightly sprayed with olive oil. Slice open the bell pepper and remove the stem and seeds. Place each half cut-side down on the cookie sheet. Lightly mist all veggies with olive oil and sprinkle with salt and pepper.
Place the cookie sheet in the oven and roast at 450 for 15-20 minutes. When the veggies are tender, remove the cookie sheet from the oven and carefully (tinfoil will be hot) fold the tinfoil together over the veggies creating a sealed pocket where the bell peppers and carrots can steam for 5-7 minutes.
Meanwhile, start the pasta to boil according to package directions. Drain, reserving 1/2 C pasta water.
After 5-7 minutes, open the sealed tinfoil packet and remove the skins from the bell peppers. Place the bell peppers and carrots into a blender, or into a large glass container to be used with your immersion blender.
Add in up to 1/2 C pasta water or vegetable broth, 1/4 tsp. minced garlic, and blend until a smooth puree is achieved. You may find you need slightly more or less liquid depending on how cooked your veggies are, the blender you use and the desired thickness/consistency of your sauce.
Pour over the pasta and season with salt and pepper.
Garnish with Parmesan cheese.