Creamy Roasted Vegetable Pasta Sauce
A silky and flavorful sauce made with roasted peppers, tomatoes, and garlic with a touch of cream cheese.
Time: 45 min · Servings: 4 · Calories: 290 kcal
Ingredients
- 300 units red pepper
- 100 head of garlic
- 150 units red onion
- 300 package of cherry tomato
- 15 to taste olive oil
- 8 teaspoon of salt
- 113 ounces cream cheese
- 120 cup of heavy cream
- 120 cup of water
- 20 cup of fresh basil
- 2 teaspoon of thyme
- 3 teaspoon of paprika
- 3 teaspoon of onion powder
- 3 teaspoon of garlic powder
- 2 teaspoon of oregano
- 2 teaspoon of chili flakes
- 2 teaspoon of pepper
- 5 teaspoon of salt
- 15 to taste parsley
- 30 to taste Parmesan cheese
Method
- Remove the skin from the roasted peppers.
- Place the peppers, roasted garlic, roasted onion, and roasted cherry tomatoes in a blender.
- Add the cream cheese, heavy cream, water, basil leaves, thyme, paprika, onion powder, garlic powder, oregano, chili flakes, pepper, and salt.
- Blend all ingredients until a smooth cream is obtained (add more water if you want a lighter texture).
- Preheat the oven to 200°C.
- Place the peppers, garlic heads, onion, and cherry tomatoes on a baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt.
- Bake for 35 minutes until the vegetables are tender and lightly golden.
- Serve the creamy sauce over your favorite pasta.
- Garnish with fresh chopped parsley and sprinkle with Parmesan cheese to taste.
Categories: All recipes
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