Creamy Roasted Red Pepper Pasta

Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 14 oz spaghetti or pasta of choice ((400g)); 2 red bell peppers; 14 oz cherry tomatoes ((400g)); 1 red onion; 1 teaspoon dried oregano; 3 garlic cloves (skins on); 1-2 tablespoons olive oil; 1 heaped tablespoon mascarpone ((can also use a splash of heavy (double) cream)); Pecorino Romano (for serving); salt and pepper

Prep 10 min Cook 45 min Serves 4 Source

Ingredients

14 oz spaghetti or pasta of choice ((400g))
2 red bell peppers
14 oz cherry tomatoes ((400g))
1 red onion
1 teaspoon dried oregano
3 garlic cloves (skins on)
1-2 tablespoons olive oil
1 heaped tablespoon mascarpone ((can also use a splash of heavy (double) cream))
Pecorino Romano (for serving)
salt and pepper

Steps

1
Preheat the oven to 180℃/350℉.
2
Cut the red peppers into medium sized pieces, roughly chop the onion and cut the cherry tomatoes in half. Put them all in a large baking tray with the garlic cloves (skins on), oregano, and a good pinch of salt and pepper (photo 1).
3
Drizzle the veg with olive oil and toss so it's all coated. Roast in the oven for 30-35 minutes until soft and slightly charred (photo 2).
4
When the veg is done, bring a large pot of water to a boil and salt it well. Add the pasta and cook until al dente.
5
Meanwhile, remove the garlic from their skins and add everything to a food processor or blender. Add 1 heaped tablespoon of mascarpone and blitz until smooth (photos 3 and 4).
6
Tip: for an extra smooth consistency, you can pass the sauce through a sieve (photos 5 and 6).
7
Transfer the sauce to a large pan and turn the heat on low. Add the cooked pasta and toss until thoroughly coated. Transfer to bowl and top with a generous amount of grated pecorino romano and serve.