Roasted Red Pepper Pasta with Spinach

4 standard portions

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Ingredients

• 2 large red peppers
• 2 shallots (chopped)
• 5-6 garlic cloves (chopped)
• 2 tablespoons olive oil
• 1.25 cups milk
• 1/4 cup heavy cream
• 3/4 teaspoon red chili flakes (or to taste)
• 1 cup firmly packed baby spinach (chopped)
• 10-12 basil leaves (chopped)
• 2-3 tablespoons parmesan cheese (to taste, I use vegetarian parmesan )
• 12 oz spaghetti
• salt (to taste)
• pepper (to taste)

Method

1. Cook pasta according to instructions on the package. Drain and add 1 tablespoon of oil to prevent the spaghetti from sticking to each other. Set aside.
2. Preheat oven to 500 F degrees and line a baking sheet with aluminium foil.
3. Place the peppers on the prepared baking sheet and roast at 500 F for 30 minutes, turning once in between. Once done, the skin of the peppers will be charred.
4. Let them cool down a bit, then remove the charred skin, seeds and the stalk. Set aside.
5. Heat a pan on medium heat with 2 tablespoons of olive oil. Once oil is hot, add chopped shallots and garlic. Saute till shallots turn soft, around 2 minutes.
6. Add salt, black pepper and red chili flakes and cook for 1 more minute. Remove pan from heat.
7. Transfer the garlic-onion mixture to a food processor. Add roasted red pepper, milk, heavy cream, some more salt and pepper.
8. Pulse till everything is well combined and comes together in form of a smooth sauce.
9. Transfer the sauce to the pan and put it on medium-low heat. Add chopped basil leaves and mix. You may adjust the consistency and seasoning of the sauce at this time.
10. Let it simmer for couple of minutes. It will thicken up as it simmers, you can add cornstarch if you want a really thick sauce. I did not use it.
11. Add chopped spinach and cooked spaghetti and mix. Cook for 2 minutes.
12. Add shredded parmesan cheese and mix.
13. Serve roasted red pepper pasta with fresh basil!