Smoked Garlic Roasted Pasta (Print Version)
# Ingredients:
01 -
3 cloves smoked garlic
02 -
100 g roasted red peppers
03 -
2 tbsp olive oil
04 -
1 tbsp Italian herbs
05 -
1 tsp salt and pepper
06 -
2 tbsp tomato puree
07 -
1 tbsp nutritional yeast
08 -
100 ml vegan single cream
09 -
10 g fresh basil, finely chopped
10 -
200 g dried pasta of choice
# Instructions:
01 -
Bring a pot of water to a boil, add a generous pinch of salt, and cook the pasta for around 7 minutes until al dente.
02 -
Add roasted peppers, olive oil, dried herbs, salt, pepper, nutritional yeast, tomato puree, and smoked garlic cloves to a blender and blend until smooth. If the texture is too thick, add 1 tablespoon of water to loosen.
03 -
Transfer the roasted pepper mixture to a large pan and heat until it begins to simmer, stirring frequently to prevent sticking or burning.
04 -
Add one ladle (approximately 180 ml) of pasta water to the sauce and stir in the vegan cream. Keep the heat low to avoid the cream from splitting.
05 -
Drain the pasta, add it to the sauce, and toss to combine. Taste and adjust seasoning as needed. Top with fresh chopped basil and serve.
# Notes:
01 -
If not using smoked garlic, substitute with 3 small cloves of regular garlic and cook them in the pan when adding the sauce to avoid a harsh flavor.
02 -
Ensure the vegan cream does not boil to prevent splitting.
03 -
Season generously at each step for optimal flavor.