This pasta was honestly one of the best pasta’s I’ve ever eaten (sorry to brag!) and now you can enjoy it as well! My housemates both thought it was amazing and even the boyfriend is an ultimate meat eater, he was presently surprised!
It was quick and easy and worth every minute!
Ingredients – Serves 3
3 Red peppers
190g (drained weight) Sun dried tomatoes
1 clove Garlic
Handful of Cherry tomatoes, halved
1 Lemon, zest
200ml Almond milk
4-6 tbsp pasta water
Halve the red peppers, drizzle with oil and roast in the oven for about 30 minutes (180 degrees celsius).
Chop about 2/3rds sun dried tomatoes and gently fry with some garlic until the tomatoes get nice and crispy. At the end grate in some lemon zest, about 1 tbsp.
Remove the roasted peppers from the oven, leave to cool for a couple of minutes and add to a blender with half of the sun dried tomatoes and 200ml of almond milk. Blend until smooth. It won’t go totally smooth, but that’s ok, you want the sauce to be a little thick.
Put a pan of water on to boil and cook pasta to packet instructions.
In a small pan fry the remaining 1/3 of sun dried tomatoes (whole) with the cherry tomatoes and the other half of the cooked sun dried tomatoes. Let this get nice and crispy. Add in some chopped parsley.
In a large pan, add the sauce from the blender and let this heat up. Add approx 4-5 tablespoons of pasta water, drain the pasta and add it to the frying pan. Mix together and add in the lovely cooked tomatoes.
Serve and top with some extra parsley and lemon zest.
Love, A x