Dinner
Red Pepper Pasta
Recipe by What Luce Eats
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A delicious creamy sauce made with minimal ingredients and without a tomato in sight.
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- 2 red peppers
- 1/2 large white onion (finely diced)
- 3 garlic cloved (minced)
- 45ml dairy free milk
- 350g rigatoni pasta (or pasta of choice)
Utensils
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Step 1
Begin by preheating the oven to 180c. Cut both peppers in half and remove the seeds. Place them into a baking tray and drizzle with oil of choice. Add a pinch of salt and place the tray into the oven for25 minutes.
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Step 2
Meanwhile add a glug of oil to a pan and add the diced onion. Sauté on a low heat for 15 minutes stirring frequently.
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Step 3
Once soft and translucent add the garlic and cook for a few minutes.
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Step 4
Meanwhile cook the pasta to instructions.
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Step 5
Transfer the onion and garlic to the ninja along with the milk, a generous pinch of salt and 30ml of the pasta water. Add the roasted red peppers once cooked and blend until smooth.
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Step 6
Drain the pasta and place it back in the pan and stir through the sauce. Serve and enjoy.
