Roasted Red Pepper Pesto Pasta
yield: 2 servingsprep time: 5 minscook time: 45 mins
Vegan
Vegetarian
Dairy Free

DESCRIPTION
INGREDIENTS
- 2 red bell peppers
- 30g sun-dried tomatoes
- 30g walnuts, roasted
- 2 small zucchinis
- 2 cloves garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
- 200g dry spaghetti
- 1 tbsp olive oil
INSTRUCTIONS
- Pre-heat oven to 200°C / 392°F.
- De-seed and cut bell peppers into quarters.
- Brush bell peppers and garlic cloves with olive oil and place in a baking dish / tray.
- Roast for 30 minutes, flip bell peppers, then roast for another 10 minutes.
- Cut zucchinis into pieces and place in another baking dish / tray. Drizzle a little bit of olive oil all over and toss to coat.
- About 10 minutes before the bell peppers are done, put zucchinis in the oven to roast.
- When the vegetables are nearly done roasting, cook your spaghetti in a large pot of salted water according to instructions on package. Reserve 1/2 cup of cooking water for later. Drain and set aside in a large skillet.
- Remove roasted vegetables from the oven. Transfer zucchini to the skillet with the spaghetti.
- Transfer bell peppers and garlic to food processor or high-speed blender. Add sun-dried tomatoes, walnuts, salt and pepper, and process until almost smooth but still slightly chunky. Add cooking water from the pasta to thin out the pesto if desired, 1 tbsp at a time, until desired consistency.
- Add pesto to the skillet. Toss with spaghetti and zucchini until mixed through. Warm up over medium heat until heated through. Divide into two servings bowls and enjoy!
NOTES
- Feel free to substitute spaghetti with any other pasta instead!
- Omit zucchini or use any other vegetables you have on hand.
- Adjust amount of salt and pepper to taste.
© Chloe Ting Recipes – https://chloeting.com/recipes/roasted-red-pepper-pesto-pasta