Roasted Bell Pepper Pasta

Ingredients

• 4-5 large 1ell peppers cut lengthwise and de-seed
• 1 head of garlic
• 1/2 shallot chopped
• cream or milk (1/2 cup to 1 cup)
• pasta
• herb of choice (parsley) for topping

Instructions

Preheat oven to 450°. Cut peppers in half lengthwise and remove seeds. Peel garlic, cut 1/4mm from the top and drizzle olive oil, wrap in tin foil. Place both garlic and peppers on baking sheet with parchment paper. Bake for about 30 mins until peppers are slightly burnt.

Remove peppers from baking sheet and place in covered bowl to cool for about 10 mins. Remove skin.

Peel garlic.

While peppers are baking, pan fry some shallots and boil your pasta.

Place peppers, shallots and garlic in blender. Blend until smooth.

Add the blended mixture into a pan and add cream to desired creaminess (add whatever seasoning you’d like – oregano, chili flakes etc. Add pasta and top with herb.

Tip – you can bake peppers ahead of time or night before.