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Roasted Red Pepper & Leek Pasta
recipe
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Washington D.C.
Roasted Red Pepper & Leek Pasta
Becca Jacobs
Becca Jacobs
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$1.00
A simple and delicious pasta made by roasting bell peppers, leeks, and garlic and then blending them into a creamy sauce.
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You Need

4 servings
1:10
  • 4 red bell peppers, roughly chopped
  • 2 leeks, tops removed, washed, and sliced
  • 3 garlic cloves, peeled
  • 1/2 cup oil of choice
  • kosher salt, to taste
  • 2 teaspoons red pepper flakes
  • 3 tablespoons unsalted butter
  • 1 lb pasta of choice - I used rigatoni, the grooves are great for sticking to the sauce

    • How To

    1. Pre-heat oven to 425 F.
    2. Place bell peppers, leeks, and garlic in a baking dish. Pour in the oil and toss to coat all the veggies. Roast for 45 minutes to an hour until everything is fully cooked and starting to caramelize.
    3. Start boiling your salted water around 10 minutes before your veggies are due out of the oven.
    4. Once veggies are finished cooking, let them cool out of the oven for 5 minutes before blending. Add the veggies and the oil they cooked in, to a food processor or blender - leaving space for steam to vent - and puree until you have reached a homogenous, saucy consistency.
    5. Add pasta to the boiling water and cook to al dente according.
    6. Add butter and red pepper flakes to a large saucepan over medium-heat, sauté for two minutes. Add in the blended red pepper & leek sauce, stirring to combine.
    7. Reserve 2 cups of pasta water and then add the al dente pasta to the sauce. Stir vigorously and add pasta water, a quarter cup at a time, until you get a beautiful glossy sauce.
    8. Portion into individual bowls or plates and enjoy.