Apr 15, 2025
Another baked vegetables recipe and this one is a banger!
And even if it might look a bit complicated, believe us, it's SO EASY!
4 red bell peppers
300g cherry tomato
1/2 lb - 225g spaghetti
3 shallots
1 whole garlic head
2 tbsp olive oil
1 handful fresh basil
1 tbsp dried oregano
Salt and pepper to taste
1/2 cup - 120 ml ricotta or cream cheese
1/2 cup - 120 ml vegetable broth
2 oz - 60g parmesan
Preheat the oven to 190°C (375°F).
Start by roasting your veggies. In a baking dish, toss the chopped red bell peppers, cherry tomatoes, the whole garlic head (with the top cut off and some olive oil and a pinch of salt) and quartered onions with olive oil, dried oregano, salt, and black pepper. Roast for 30-40 minutes, until the vegetables are slightly caramelized.
Allow the roasted vegetables to cool then squeeze out the garlic cloves, add the roasted vegetables to a blender with fresh basil, ricotta, and vegetable broth. Blend until smooth, adjusting the broth to achieve your desired consistency.
Cook the pasta until al dente, according to package instructions. Drain and set aside.
Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce. Warm through for 2-3 minutes. Serve hot, garnished with freshly chopped basil and a sprinkle of Parmesan. Bon appétit!
