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Roasted Bell Pepper Pasta

Yields4 ServingsTotal Time59 mins

A simple and delicous pasta recipe!

 6 pcs red bell peppers
 1 tbsp olive oil
  cup unsalted butter
 8 pcs garlic clovessmashed
 ¼ cup curly leaf parsleychopped
 ½ cup white onion
 1 tbsp salt
 ½ tbsp pepper
 1 ⅓ cups vegetable stock
 2 cups fettuccine pastacooked
1

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.

2

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.

3

Turn the heat to medium-low and add the onions, cooking until soft and brown in color. Season lightly with salt and pepper.

4

Add the sliced bell peppers and sauté everything together for a few minutes. Transfer to a blender.

5

Add vegetable stock and blend everything until smooth. Return the blended mixture to the pan to simmer and reduce for a few minutes.

6

Add the pasta and mix together until well combined and warmed through. Serve hot!

Nutrition Facts

Servings 0