I love the smell and taste of vegetables being roasted in the oven. Roasting bell peppers, with garlic is next level. Have you ever given it a try? If you haven't (or have for that matter), I highly recommend you try this simple easy recipe below.
You need under 5 ingredients and approximately 30 minutes to make this recipe. This is one of the first recipes I thought both my children when they were 5 years old. Both my son's started preparing this recipe from the age of 8, with my minimal assistance.
Kid's love pasta, and my kids were no exception. This is an easy recipe to make with your children. You can give them a blunt knife and let them chop the peppers in half, they love handling a knife at that age. You're going to blend it after cooking, so it doesn't really matter if the peppers are not cut perfectly in half. You can assist with removing the seeds and membrane and placing the baking tray in and out of the oven and peeling the hot skin off the peppers and garlic, but the rest of the recipe is simple enough for kids to follow along and prepare. However, supervision is required, as you need a knife, blender and hot oven to prepare this sauce.
My children are now teenagers and this is still their favourite pasta sauce in the world! I'm serious. Not only do my children love this recipe but all their friends do too. I always double or triple this recipe when I make it because invariably, I'll have 6 to 8 teenage boys eating supper the night I make this. I swear, they can smell me roasting peppers and garlic in my neighbourhood, the day off. Ironically both my son's will have friends drop in at supper time the day we are eating roasted red pepper sauce on pasta and just hang around the kitchen (lol). Of course being Indian, it is sacrilegious not to offer food to your guest. Also, I love to feed family and friends and take great pleasure from anyone relishing food I've prepared. So it's a win-win kinda situation:)
Roasted Red Pepper Pasta Sauce
This is one of my family's favourite pasta sauce recipes. I love making this recipe, because you get two recipes from the work of one, a bonus kind of situation- when roasting bell peppers you can roast a large batch of peppers and store some of the roasted peppers in a bottle to use in sandwiches, wraps, over salads or on anything and everything. Plus you get a pasta sauce to use straight away over any kind of pasta you like!
I urge you to adapt accordingly. Use more olive oil if you like it a bit more rich or better still add in your favourite herbs or experiment with throwing in a handful of raw cashew nuts for a nutty taste or hemp seeds when blending, if you want extra protein.
This sauce is so versatile you can add just about anything to it and it will taste delicious...including red wine ;)!
Give it a try and let me know what you think.
- 5 large red bell peppers
- 1 whole garlic
- 3 tbsp olive oil extra virgin and cold pressed
- 1 tbsp balsamic vinegar try to use aged balsamic vinegar
- 1 tsp sea salt add according to your taste
- 500 gms pasta any pasta you like (fresh is delicious)
Cut peppers in half and place face down with whole garlic on baking tray
Bake in pre-heated oven at 400degrees fahrenheit for 20 minutes
Transfer red peppers to a sealable container for 7/10 minutes when hot so peppers can steam and it's easier to remove charred skin of peppers before blending.
In the meantime, boil pasta of your choice and keep warm in a bowl (sprinkle a little olive oil, to avoid the pasta from sticking together. Or time it in a way, that your pasta is ready around the same time your sauce is ready
Remove skin off garlic after it cools down a bit
Transfer red peppers back into a bowl and remove skin from red peppers
Add red peppers, garlic cloves, olive oil, balsamic vinegar, seal salt and blend on high in a Vitamix or any blender
Serve over pasta, topped with fresh parsley or a herb of your choice and freshly ground pepper. Use a hard cheese like parmesan if you eat cheese. Store any extra sauce in a bottle for later use.