I love easy recipes, especially when I’m in a rush or trying to impress someone, and this Fusilli with Creamy Roasted Vegetable Sauce is for you. It’s a beautiful, vibrantly colored sauce paired with fusilli pasta (my choice for this dish, but feel free to use whatever you like). I hope you get to try it!
Ingredients
- 2 yellow bell pepper chopped in big pieces
- 2 medium sized tomatoes quartered
- 1 medium onion chopped in big pieces
- 5 cloves garlic
- Olive oil
- 2/3 cup heavy cream
- 1 cup shredded Romano cheese
- 1/3 cup chopped Italian parsley
- 1 package Fusilli pasta I used fusilli corti bucati pasta
- 1 cup pasta water
- 1- preheat your oven to 425 degrees
Instructions
- 2- start by placing your chopped vegetable on a foil lined roasting pan. Drizzle with olive oil and salt, and mix well. You will notice that I haven’t used black pepper because I didn’t want to disturb the color of the sauce.
- 3- place the tray in the oven and roast the vegetables until tender about 25-35 minutes.
- 4- remove the tray from the oven and place the vegetables in a blender.
- 5- meanwhile boil the pasta according to package instructions.
- 6- add 1 cup of the pasta water to the blender and blend until smooth.
- 7- add the sauce to a pan and heat, while stirring add the cream gradually and keep stirring.
- 8- add the cheese and continue on stirring till combined, taste for salt, now add the pasta and sprinkle with 1/3 cup of parsley 🌿.
- 9- serve with extra cheese on top and enjoy!
- Bon appetite, sahtain, صحتين 🌻.