Roasted Red Pepper Pasta Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">3 large red bell peppers</li> <li class="ingredients-single-item">400g fettuccine pasta (or linguine)</li> <li class="ingredients-single-item">3 tbsp olive oil, divided</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">250ml vegetable stock</li> <li class="ingredients-single-item">50g grated Parmesan cheese, plus extra for serving</li> <li class="ingredients-single-item">60ml heavy cream (or cashew cream for vegan option)</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">½ tsp chili flakes (optional)</li> <li class="ingredients-single-item">15g fresh basil leaves, torn</li> <li class="ingredients-single-item">30g toasted pine nuts (optional)</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Blender or food processor</li> <li class="equipment-single-item">Large pasta pot</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 220°C. Line a baking tray with parchment paper. Cut the red bell peppers in half lengthwise, remove the stems, seeds, and white membranes. Place them cut-side down on the prepared tray and drizzle with 1 tablespoon of olive oil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Roast the peppers in the preheated oven for about 25-30 minutes until the skins are charred and blistered. This caramelization is crucial as it develops the deep, sweet flavor that makes this sauce special. Don't worry if they look quite blackened - this is exactly what you want! </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Remove peppers from the oven and immediately transfer them to a heatproof bowl. Cover tightly with plastic wrap and let them steam for 15 minutes. This steaming process loosens the skins, making them much easier to remove. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the peppers are steaming, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it will create a bitter taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once the peppers have steamed, carefully peel away and discard the skins (they should slip off easily). Transfer the peeled peppers to a blender or food processor along with the sautéed onion and garlic mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the vegetable stock, dried oregano, and chili flakes (if using) to the blender. Blend until completely smooth, about 1-2 minutes. You're looking for a silky, vibrant sauce with no lumps. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the blended sauce back to the large pan and bring to a gentle simmer over medium-low heat. Stir in the heavy cream and grated Parmesan, mixing until fully incorporated. The cheese will both thicken the sauce and add a wonderful savory depth. Season with salt and freshly ground black pepper to taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Meanwhile, bring a large pot of generously salted water to a boil. Cook the fettuccine according to package instructions until al dente (usually 8-10 minutes). Before draining, reserve about 120ml of the pasta cooking water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Drain the pasta and immediately add it to the pan with the red pepper sauce. Toss thoroughly to coat each strand, adding a splash of the reserved pasta water if the sauce seems too thick. The starch in the pasta water helps the sauce cling beautifully to the pasta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from heat and fold in most of the torn basil leaves, reserving some for garnish. Serve immediately in warmed bowls, topped with the remaining basil, extra Parmesan cheese, toasted pine nuts (if using), and a drizzle of good quality olive oil. The pasta is best enjoyed fresh while the sauce is creamy and the pasta perfectly al dente. </li> </ol>