SPICY ROASTED TOMATO PASTA ? by @sarahsveganrecipes
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A seriously tasty pasta sauce made with roasted tomatoes, garlic, red pepper and chilli! It’s ready in less than half an hour, perfect for a quick midweek dinner ?
The garlic breadcrumbs on top are optional but I highly recommend giving them a try ?
Recipe serves 2:
325g plum or cherry tomatoes
1 medium red pepper
4 cloves garlic, peeled
1 tbsp + 2 tsp olive oil
2 tsp balsamic vinegar
1 tsp chilli flakes
2 portions of pasta (I used conchiglie)
Garlic breadcrumbs (optional)
Extra chilli flakes
Preheat the oven to 220°C and fill a pot with boiling water for pasta.
Chop the pepper into chunks and spread over a lined baking tray with the whole tomatoes and peeled garlic cloves. Drizzle over the tbsp of olive oil and season with a pinch of salt. Pop into the oven to roast for 15-20 minutes or until the tomatoes are blistering and starting to break down.
Meanwhile, cook the pasta as per pack instructions, reserving a few tbsps of pasta water once cooked.
Remove veg from the oven and add to blender as well as any juices from the tray. Add the balsamic vinegar, 2 tsp olive oil, 2 tbsp of pasta water and 1 tsp chilli flakes. Blitz until smooth. Season with salt to taste. You can add more pasta water for a thinner consistency if needed!
Add the sauce to the pan with the pasta and mix through.
For the garlic breadcrumbs, grate some slightly stale bread to make rough breadcrumbs. Add to a pan with a drizzle of olive oil, garlic granules and a pinch of salt. Fry until crisp and golden.