Pasta in Roasted Carrot & Red Pepper Sauce
Try this Pasta that is tossed in a creamy and delicious roasted red bell pepper, tomatoes, garlic and some Italian seasonings. Serve the delicious roasted red bell peppers pasta along with some toasted garlic bread and salad for a special weeknight dinner.
Pasta In Roasted Red Pepper Sauce is an easy to make everyday pasta recipe. Tomato-based sauces are usually quick to prepare sauce while making pasta at home, but this pasta sauce uses a puree made from roasted red peppers and carrot adding to the nutrition of the pasta.
Roasting the peppers gives it a smoky aroma, and depth of flavour and pureeing it together with tomatoes and onions gives it a silky smooth texture and consistency. The addition of roasted seasonal vegetables to the pasta makes it wholesome dinner meal for the busy weekdays.
Serve Pasta In Roasted Carrot & Red Pepper Sauce along with Sweet Corn Vegetable Soup for a light weekday dinner.
Other recipes that you can try are:
- Penne Pasta in Spinach Basil Sauce Recipe
- Baked Pasta with Cottage Cheese and Spinach Recipe
- Pasta Aglio Olio Recipe
- 300 gram Penne pasta , boiled
- 2 Red Bell pepper (Capsicum) , sliced
- 2 Carrot (Gajjar) , sliced
- 1 Onion , sliced finely
- 4 cloves Garlic , chopped finely
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 cup Milk
- 2 Cheese Slices
- 1/2 cup Water
- Salt , to taste
- 1 teaspoon Mixed Herbs (Dried)
- Extra Virgin Olive Oil , for cooking
How to make Pasta in Roasted Carrot & Red Pepper Sauce
To begin making Pasta In Roasted Red Pepper Sauce, prepare all the ingredients and keep them ready.
Boil the pasta in water for about 6 to 10 minutes until it is cooked and is al dente. Once done, drain the water and run the pasta under cold water to stop the cooking process.
Drizzle some oil on the pasta and keep aside.
Heat oil in a pan; add the onion and garlic and saute the onions until soft. Add the red capsicum and the carrots and roast them until they are just about cooked and have got a few roasted spots on it.
Once the red pepper and carrots are roasted, allow it to cool a bit.
Add the roasted peppers in a blender, along with milk, cheese slices, salt, red chilli powder and cumin powder.
Blend all the ingredients until is creamy and smooth. Check the salt and seasonings and adjust to suit your taste.
In a same pan; heat a little oil; add the cooked pasta and the herbs; toss for a few seconds and then add the roasted carrot and red bell pepper sauce.
Toss the pasta well into the sauce on high heat for about 3 to 4 minutes until it gets well coated and turn off the heat.
Transfer the Pasta In Carrot and Roasted Red Pepper Sauce into a serving bowl and serve hot immediately.
Serve Pasta In Carrot and Roasted Red Pepper Sauce along with Sweet Corn Vegetable Soup for a light weekday dinner.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.