INGREDIENTS
Vegetables
4 large red bell peppers, halved and seeded
2 cups cherry tomatoes
3 shallots, peeled and halved
2 whole garlic heads, halved horizontally
Oil + Seasoning
1/3 cup olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Sauce + Pasta
4 oz cream cheese
1/2 cup fresh basil leaves
1/2 cup heavy cream
12 oz pasta
1 cup reserved pasta water
For Topping
Grated parmesan cheese
Fresh basil leaves
INSTRUCTIONS
- 1
Preheat oven to 425°F (218°C). Add peppers, tomatoes, shallots, and garlic to a sheet pan. Drizzle with olive oil, season with spices, and roast for 30 minutes until soft and slightly charred.
- 2
Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- 3
Squeeze roasted garlic from the skins and add everything from the sheet pan to a blender with cream cheese, basil, heavy cream, and ½ cup pasta water.
- 4
Blend until smooth and creamy, adding more pasta water if needed.
- 5
Pour the sauce into a large pan over medium heat, add cooked pasta, and toss until fully coated.
- 6
Top with parmesan and fresh basil before serving