This creamy Roasted Red Pepper & Sun dried Tomato Pasta is actually ridiculously easy, still full on flavours. With just 40 minutes in hand, you can stir up a fabulous dinner!
Course: Lunch & Dinner, Side Dish
Keyword: pesto for pasta, sun dried, sun dried tomato, tomatoes
Author: Sandhya Hariharan
2tbspconcentrated tomato pasteOptional
1tbspSun dried tomato oil or Olive oil
salt to taste
1Tspred chilli flakes
salt and pepper to taste
Roast the pepper - Cut the red pepper to slices, deseed them and place them on a baking tray. Roast on a preheated oven at 200 C for 20 -25 minutes, until the peppers are a bit charred.
In a high speed blender, add the roasted red pepper, sun-dried tomatoes, oil, cream, basil leaves, salt and process. Add a little reserved pasta water, if you would like a watery sauce. Taste for seasoning and add more if needed.
Heat water in a large pot, add the pasta and salt. Cook according to pasta instructions. Drain the stock, reserving 1 cup to use for cooking. Run the pasta under running tap water and set it aside.
Transfer the blender pasta sauce and the cooked pasta. Stir well to coat the pasta with the sauce and cook on medium heat for 2 -3 minutes .Add 1/4 - 1/3 cup reserved stock to adjust the consistency. Taste and add more salt and pepper as needed.
Serve warm Roasted Red Pepper & Sun-dried tomato pasta with extra basil leaves, shaved cheddar and red chilli flakes.
* I have used store bought sun dried tomatoes with oil in the jar for making this recipe.