Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta for your list of dinner ideas to try on meatless Mondays or any day! πŸπŸ‘ŒπŸ» Easy, quick and delicious!

To make it, you’ll need:
🍝 1 package of your favorite pasta
πŸ«‘ 3 red peppers
πŸ§… 1 large onion
πŸ… 2 medium tomatoes 
πŸ§„ 5 large garlic cloves
🌢 1 tsp red chili flakes (optional)
πŸ₯› 3/4 cup milk
πŸ§€ 1 cup grated Parmesan cheese
🍢 1 1/4 cup cream
🧈 1 tablespoon butter 
πŸ₯« 2 tablespoons tomato paste
🍾 Olive oil
πŸ§‚ Salt and Pepper to taste

🍝 Start by preparing and roasting the Veggies. Cut red peppers, onion and tomatoes into equal size pieces and slice garlic. Transfer veggies to a baking tray, season with salt, pepper, red chili flakes and Italian seasonings to taste and drizzle with a generous amount of olive oil. Bake veggies on 375F until softened and slightly charred.
🍝 Transfer roasted veggies with all the juices they released to the blender, add milk and blend until completely puréed.
🍝 In a medium saucepan, melt butter and mix it with the tomato paste. Add the blended veggie sauce and cook together for a few minutes until well combined. Add the cream and grated cheese and mix.
🍝 Cook your pasta al-dente, then transfer it to the saucepan. Add 2 ladles (about 3/4 cup) of the pasta boiling water to the sauce and toss the pasta in.
🍝 Serve an enjoy with grated cheese on top!
Buon Appetito ❀️


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