Ingredients
Scale
- 1 lb pasta
- 2 red bell peppers
- 1/2 large yellow onion
- 4 cloves garlic
- 3 tbsp olive oil
- 1/4 cup dry apple vinegar
- 3/4 cup heavy cream
- 1/2 cup vegetable stock
Instructions
- Preheat the oven to 450°F.
- In a baking dish, place halved red peppers, onion, and garlic; drizzle with olive oil and apple vinegar. Roast for 25–30 minutes until tender. Cover with foil for an additional 10 minutes to steam.
- While vegetables steam, boil water in a large pot and cook pasta as per package instructions. Drain and set aside.
- Peel the skin off the roasted peppers.
- In a blender, combine peeled peppers, onion, garlic, juices from the baking dish, cream, vegetable stock, salt, and pepper; blend until smooth.
- Pour the sauce over cooked pasta in the pot; mix until well coated.
- Serve warm with optional grated Parmesan cheese and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg