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Vegan Roasted Red Pepper Sauce Pasta

Vegan Roasted Red Pepper Sauce Pasta

Name: Vegan Roasted Red Pepper Sauce Pasta
Yield: 4
Cuisine: Italian
Ingredients: Pasta: 400 g; Red Peppers: 1; Yellow Pepper: 1; Basil: 1 tuft of; Extra Virgin Olive Oil: to taste; Salt: to taste; Black Pepper: to taste; Parmesan cheese: to taste

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Ingredients

Adjust Servings:

	400 g Pasta
	1 Red Peppers
	1 Yellow Pepper
	1 tuft of Basil
	to taste Extra Virgin Olive Oil
	to taste Salt
	to taste Black Pepper
	to taste Parmesan cheese for Vegan, use the vegan parmesan cheese!

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Features:

Cuisine:

Italian

90
Serves 4
Easy

Ingredients

400 g Pasta
1 Red Peppers
1 Yellow Pepper
1 tuft of Basil
to taste Extra Virgin Olive Oil
to taste Salt
to taste Black Pepper
to taste Parmesan cheese
for Vegan, use the vegan parmesan cheese!

Directions

Pasta with roasted peppers sauce is an excellent summer first dish. Excellent short pasta, of the most preferred size, we have chosen fusilli, seasoned with a velvety sauce made with roasted peppers, basil and oil, nothing more!

A tasty and colorful pasta that makes the best in summer when the peppers are at the top, a season in which vegetables are not only found in abundance but have that rich flavor, characteristic only of the summer season.

The chef’s trick, in this recipe, you will find in the technique of preparation of peppers, these, in fact, to be peeled must first be roasted in the oven and then closed in a bag, you will see how easy it is to peel them after having undergone this process.

Steps

1 Done 10	Roast the peppers by placing them whole and washed over the flame of the stove. Do not be afraid they will not catch fire but the skin will become all black. When they are completely black put them to rest in a plastic bag, I use those from freezer. Close the bag and let it rest for about ten minutes.
2 Done	After this time clean the peppers and thanks to the steam that will be created inside the bag the skin will come away with very little effort. Clean the pepper, remove the inside and the seeds then cut into chunks and place them in the glass of the immersion blender together with salt, pepper, basil and a little extra virgin olive oil. Blend well all until you get a very fragrant cream.
3 Done	Boil a saucepan with plenty of salted water and when it comes to a boil, drop the pasta.
4 Done	In a pan heat oil with the crushed garlic clove and chilli if you like. When it is hot, pour the cream of pepper and let it heat only.
5 Done	Drain the pasta and keep a couple of ladles of cooking water aside. Dip the pasta into the pan with the cream, remove the garlic and stir fry it to mix it with the sauce. If it is too dry, add a little cooking water that you have put aside.
6 Done	Add some grated Parmesan Cheese or the Vegan one and serve.