Behold the creamiest roast veg pasta you’ve ever tasted—convenient, easy and packed with seasonal veg—autumn cooking at its best.
Directions
- Pre-heat oven to 200°C.
- Place whole capsicums (remove stems) on a lined baking tray to roast for 25-30 minutes or until charred. Set aside. Once cooled peel off and discard the charred skin and remove seeds.
- Cook your pasta as per the packet instructions. Once cooked, drain pasta and stir through a teaspoon of olive oil. Cover and set aside.
- While the capsicums are roasting, place a large frypan on medium heat. Sauté onion and garlic in olive oil until golden and soft. Remove from heat and set aside to cool.
- In a food processor or blender place onion and garlic mixture with roasted capsicums, milk, chilli flakes, flour and salt and pepper. Blend until creamy and smooth.
- Place sauce back in the pan over medium heat to thicken. Add more flour to thicken if need. Once it reaches a simmer, reduce heat to low and continue simmering until you have a thick sauce. Add cooked pasta and stir through. Add leafy greens and stir through, cooking for another 2-3 minutes.
- Serve with parmesan and fresh chopped herbs (basil and oregano taste delicious).
