Pasta in Roasted Carrot & Red Pepper Sauce
An Easy, Nutritious Pasta Delight for Every Day
Description:
Pasta in Roasted Carrot & Red Pepper Sauce is a delightful, flavorful twist on the classic pasta dish. While tomato-based pasta sauces are often a go-to for quick meals, this recipe elevates the flavors and nutrition by blending roasted red bell peppers and carrots into a creamy, vibrant sauce. This vegetarian pasta dish is an excellent choice for a wholesome, satisfying dinner. Its rich, aromatic sauce, infused with mild spices and complemented by the creamy texture of cheese, makes for a comforting meal that is both nutritious and easy to prepare.
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Durum Wheat Penne Pasta (boiled) | 300 grams |
| Red Bell Pepper (Capsicum) | 2, sliced |
| Carrot (Gajjar) | 2, sliced |
| Onion | 1, sliced finely |
| Garlic | 4 cloves, chopped finely |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Milk | 1 cup |
| Cheese Slices | 2 slices |
| Water | 1/2 cup |
| Salt | To taste |
| Mixed Herbs (Dried) | 1 teaspoon |
| Extra Virgin Olive Oil | For cooking |
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4-6
Instructions:
-
Prepare the Ingredients:
- Begin by preparing all the ingredients for the dish. Slice the vegetables and chop the garlic finely. Keep everything ready for easy assembly.
-
Cook the Pasta:
- Boil the durum wheat penne pasta in a pot of salted water for 6 to 10 minutes, or until it reaches the al dente stage. Once cooked, drain the pasta and run it under cold water to stop the cooking process.
- Drizzle a little olive oil over the cooked pasta and set it aside.
-
Roast the Vegetables:
- Heat some extra virgin olive oil in a large pan. Add the sliced onions and chopped garlic, sautéing them until the onions become soft and translucent.
- Add the red bell pepper slices and carrot pieces to the pan. Roast the vegetables until they are just tender and have developed a few roasted spots, which should take about 8 to 10 minutes.
-
Blend the Sauce:
- Once the roasted vegetables have cooled slightly, transfer them to a blender. Add the milk, cheese slices, red chilli powder, cumin powder, and salt. Blend everything together until the mixture becomes smooth and creamy. Taste the sauce and adjust the seasoning as needed.
-
Combine the Pasta and Sauce:
- In the same pan used for roasting the vegetables, heat a little more olive oil. Add the boiled penne pasta along with the mixed herbs and toss for a few seconds to coat the pasta in the oil and herbs.
- Pour in the creamy roasted carrot and red pepper sauce and toss the pasta thoroughly, ensuring it is evenly coated with the sauce. Cook on high heat for about 3 to 4 minutes, allowing the flavors to meld and the pasta to soak up the sauce.
-
Serve:
- Once the pasta is well-coated and heated through, transfer it to a serving bowl. Serve hot, garnished with a sprinkle of mixed herbs, if desired.
Serving Suggestions:
Serve your Pasta in Roasted Carrot & Red Pepper Sauce alongside a light, refreshing bowl of Sweet Corn Vegetable Soup for a balanced, satisfying dinner that’s perfect for a weekday meal.
This recipe combines the rich, natural sweetness of roasted vegetables with the smooth, creamy texture of the sauce, making it a wholesome and delicious meal that the whole family can enjoy. Its simplicity, combined with the depth of flavor, makes it a standout on any dinner table!
