Smoked Garlic Roasted Pepper Pasta (Print Version)
# Ingredients:
→ Sauce
01 -
3 cloves smoked garlic, peeled (substitute with regular garlic if necessary)
02 -
100 g roasted red peppers, drained and roughly chopped
03 -
2 tbsp olive oil, or oil from jarred roasted peppers
04 -
1 tbsp Italian herb blend
05 -
1 tsp fine sea salt
06 -
1 tsp freshly ground black pepper
07 -
2 tbsp tomato purée
08 -
1 tbsp nutritional yeast (optional)
09 -
100 ml vegan single cream (use half and half cream if based in the US)
10 -
10 g fresh basil leaves, finely chopped
→ Pasta
11 -
200 g dried pasta of choice
# Instructions:
01 -
Fill a large pot with water and bring to a boil over high heat. Add a generous pinch of salt, then stir in the dried pasta. Cook for approximately 7 minutes or until al dente, stirring occasionally.
02 -
Combine roasted red peppers, olive oil, Italian herbs, salt, pepper, nutritional yeast, tomato purée, and smoked garlic in a blender. Blend until smooth. If the mixture is excessively thick, incorporate 1 tablespoon water to achieve a pourable consistency.
03 -
Transfer the blended sauce to a large pan over medium heat. Stir continuously while bringing it to a gentle simmer to avoid scorching.
04 -
Ladle approximately 180 ml of the starchy pasta water into the simmering sauce. Stir in the vegan single cream and blend thoroughly.
05 -
Once the pasta reaches al dente, drain thoroughly. Add the cooked pasta to the sauce, ensuring the noodles are well coated. Taste and adjust seasoning if required.
06 -
Top the dish with chopped fresh basil. Serve immediately while hot.
# Notes:
01 -
If using regular garlic instead of smoked, consider roasting it beforehand to mellow the flavour.
02 -
Retain extra pasta water to further adjust the sauce consistency as desired.