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!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Lunch & Dinner, Side Dish
Cuisine: American
Keyword: pesto for pasta, sun dried, sun dried tomato, tomatoes
Servings: 3People
Calories: 522kcal
Author: Sandhya Hariharan
Ingredients
2Red Pepper
½cupsundried tomatoes
2-3ClovesGarlicminced
½cup cream
1/4cupbasil leaves
2tbspconcentrated tomato pasteOptional
1tbspSun dried tomato oil or Olive oil
salt to taste
Other ingredients
2tbspolive Oil
225gLinguine Pasta
1Tspred chilli flakes
2Tbspbasil leaves
¼Cupcheddar cheese
salt and pepper to taste
Instructions
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.
Notes
* I have used store bought sun dried tomatoes with oil in the jar for making this recipe.