Roasted Pepper Pasta

Roasted Pepper Pasta

I love making homemade sauce especially for the pasta. The readymade ones from the jar are so loaded with oil they trigger acidic reflux which is quite annoying. Also, I think pasta sauces are a great way of adding vegetables to our diet. I did use some Chinese ingredients like soya sauce and have even added toasted sesame seeds sometimes and have enjoyed the result. Oh well, it is a bit late in the evening and I had a long day so not more stories, here you go with the recipe.

1 large red pepper, cut into chunks

1 large yellow pepper, cut into chunks

1 large green pepper

5-6 babycorn

1 large tomato, cut into chunks

1 large onion, cut into chunks

Salt to taste

Dried organo and basil

Mozzarella cheese, grated to cover the pasta

Olive oil

1 teaspoon soya sauce

Penne pasta for 3 servings

Put the yellow pepper, red pepper, onion and tomato in an oven proof dish and drizzle some oil. I used garlic infused olive oil. Roast at 200degC for about 20 minutes. By now the veggies will be soft

 Cool and grind this to a paste

Heat some oil in a sauce pan and add the green pepper and baby corn and sauté until they look cooked but still crunchy

Add the ground sauce and bring to boil and add required oregano, basil, salt and soy sauce and simmer for couple of minutes. Add some water if needed

Add cooked pasta and simmer for couple of minutes. Pour into an oven proof dish and sprinkle cheese on top

Bake at 180degc for 10-15 minutes, until cheese melts and browns

Serve hot