AuthorBiteSizedA simple and delicous pasta recipe!
Roast the whole red bell peppers over a grill or an open flame until it is completely black. Peel the blackened skin off and cut it into pieces. Set aside.
In a saucepan, heat olive oil then melt butter over low heat. Add garlic and parsley and allow to steep over low heat for 5 mins, making sure the garlic or parsley doesn’t burn.
Turn the heat to medium-low and add the onions, cooking until soft and brown in color. Season lightly with salt and pepper.
Add the sliced bell peppers and sauté everything together for a few minutes. Transfer to a blender.
Add vegetable stock and blend everything until smooth. Return the blended mixture to the pan to simmer and reduce for a few minutes.
Add the pasta and mix together until well combined and warmed through. Serve hot!
Ingredients
Directions
Roast the whole red bell peppers over a grill or an open flame until it is completely black. Peel the blackened skin off and cut it into pieces. Set aside.
In a saucepan, heat olive oil then melt butter over low heat. Add garlic and parsley and allow to steep over low heat for 5 mins, making sure the garlic or parsley doesn’t burn.
Turn the heat to medium-low and add the onions, cooking until soft and brown in color. Season lightly with salt and pepper.
Add the sliced bell peppers and sauté everything together for a few minutes. Transfer to a blender.
Add vegetable stock and blend everything until smooth. Return the blended mixture to the pan to simmer and reduce for a few minutes.
Add the pasta and mix together until well combined and warmed through. Serve hot!
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