Roasted Pepper Garlic Pasta (Print Version)
# Ingredients:
01 -
200 g dry pasta—pick your favorite kind
02 -
1 tsp of salt and ground black pepper
03 -
2 large tablespoons of tomato concentrate
04 -
3 cloves of smoked garlic, peeled
05 -
10 g fresh, chopped basil leaves
06 -
1 tbsp of dried Italian spices
07 -
100 ml plant-based single cream
08 -
2 tbsp of olive oil
09 -
100 g roasted peppers from a jar or freshly roasted
10 -
1 tbsp of nutritional yeast flakes
# Instructions:
01 -
Put water on to boil, season it with plenty of salt, toss in your pasta, and cook for about 7 minutes so it's just tender but still firm.
02 -
Throw the roasted peppers, garlic cloves, olive oil, salt, pepper, tomato paste, dried spices, and nutritional yeast into a blender. Blend until creamy, adding a splash of water if needed to loosen it up.
03 -
Take your blended mix and pour it into a big frying pan. Heat it gently, stirring now and then, until it just starts to bubble.
04 -
Gently mix in one ladle (about 180 ml) of your pasta water alongside the vegan cream. Keep the heat on low so the cream stays smooth.
05 -
Once the pasta is drained, stir it into the sauce in the pan. Give it a taste and adjust the flavors if needed. Sprinkle fresh basil on top before serving.
# Notes:
01 -
Not using smoked garlic? Regular garlic works too—just sauté it briefly in the pan with the sauce.
02 -
Avoid boiling the cream—this will help prevent it from breaking apart.
03 -
Season as you go to bring out the flavors at every stage.