Name: Creamy Roasted Red Pepper Pasta (Vegan)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Ingredients: 8 oz pasta (225g); 3–4 red bell peppers, chopped; 2 cups cherry tomatoes (300g); 1–2 shallots or onions, chopped; 1 whole garlic bulb, top sliced off to expose cloves; 1 handful fresh basil; ½ cup vegan ricotta or cream cheese (120ml); ¼ cup vegan parmesan (60ml); ½ cup vegetable broth (120ml), more if needed for thinning; 2 tablespoons olive oil; 1 tablespoon dried oregano; Salt to taste; Black pepper or chili flakes (optional, to taste)

1. Preheat the oven

Preheat your oven to 200°C (400°F).

2. Prepare and roast the vegetables

Toss chopped red peppers, cherry tomatoes, and chopped shallots or onions with olive oil, dried oregano, salt, and black pepper or chili flakes if using. Place the whole garlic bulb (with the top sliced off) on a baking sheet. Drizzle it with olive oil and sprinkle a pinch of salt over the exposed cloves. Arrange all vegetables on the baking sheet and roast for 30–40 minutes until softened and slightly caramelized.

3. Blend the sauce

Let the roasted vegetables cool slightly. Squeeze the roasted garlic cloves out of their skins. Transfer the roasted vegetables, garlic, fresh basil, vegan ricotta or cream cheese, and vegetable broth to a blender. Blend until smooth. Adjust broth for desired creamy consistency.