Roasted Vegetable Pasta

Name: Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 racions
Ingredients: 320 g pasta; 480 g tomàquet; 200 g pebrot; 240 g ceba; 4 gra all; 240 ml nata; 60 g parmesà; sal al gust; pebre negre al gust

de Let me cook it@let_me_cook_it

Roasted vegetables blended into a creamy, cheesy sauce

Obre a Guston

45 min
45 min en total
4 racions
Dificultat baixa

Informació nutricionalper ració

1 ració ≈ 389 g

600 kcal
Proteïnes: 18,4 g, 12 % de les calories
Greixos: 24,6 g, 36 % de les calories
Hidrats: 77,9 g, 51 % de les calories

Calculat a partir dels ingredients.

Entre setmana #creamy-sauce #veggie-pasta

Passos4

Pas 1. Roast the vegetables
Place tomatoes, red bell pepper, onion, and garlic on a baking sheet. Roast until softened and slightly charred.
tomàquetpebrotcebaall
Pas 2. Cook the pasta
Boil according to package directions until al dente. Reserve some pasta water before draining.
Save about half a cup of pasta water to thin the sauce if needed
Pas 3. Blend the sauce
Transfer roasted vegetables to a blender. Add cream and parmesan. Blend until smooth and creamy. Season with and black pepper to taste.
tomàquetpebrotcebaallnataparmesàpebre negre
Pas 4. Toss and serve
Combine the cooked with the roasted vegetable sauce. Toss until well coated. Adjust consistency with reserved pasta water if needed. Serve immediately.
Top with extra parmesan and fresh black pepper if desired