Roasted Peppers Creamy Pasta

The end of summer wouldn’t be complete without the smell and flavor of roasted peppers, ripe tomatoes and bright afternoons. Add the richness of cheddar and a spark of lemons … and you’re on your way to  a silky pasta sauce …

The recipe

Preheat the oven to 220C, (430F)  fan setting.

Place the tomatoes, peppers and halved garlic head on a baking tray lined with parchment paper.

Roast for 25-30 minutes until the skins are charred. ( Don’t worry if they look burned - you’ll remove the peel.)

Take the tray out of the oven, sprinkle with a pinch of salt and let cool slightly.

While the vegetables cool, cook the pasta according to the  package instructions.

Drain and reserve about 100 ml of the pasta water.

Peel the peppers and tomatoes, discarding the skin and the seeds from the peppers.

In a blender add the peppers, tomatoes, garlic, cheddar cheese, olive oil, lemon juice, lemon zest and about 50 ml pasta water.

Blend at medium speed until you have a smooth, creamy sauce.

Adjust consistency with the remaining pasta water if needed.

In a large pan or pot, toss the cooked pasta and the sauce over low heat until well coated.

Transfer to serving plates or bowls.

Top with grated parmesan cheese, fresh basil, and a drizzle of olive oil.

INGREDIENTS - for two portions

Organic or “Best you can get” !

• Dried pasta - 250 g

• Red peppers - 500 g

• Ripe tomatoes - 300 g

• Garlic - 1 garlic head

• Parmesan cheese - 30 g (for topping)

• Cheddar cheese - 100 g (for the sauce)

• Good quality extra virgin olive oil - 15 ml (10 ml for the sauce and 5 for drizzle)

• A pinch of salt (or more to taste)

• Fresh Basil - a small handful ~10 leaves