Roasted Red Pepper Pasta by Jeffreyboadi

Ingredients

• 190 g dry rigatoni pasta
• 3 large red bell peppers, divided (2 roasted, 1 sliced)
• 1 small white onion, sliced
• 1 bulb garlic
• 1/2 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1 tbsp soy sauce
• 2 cups spinach
• 2 vine tomatoes, diced
• 1/2 tbsp harissa paste
• 1 tsp maple syrup
• 1/3 cup nutritional yeast
• 1/2 tbsp olive oil
• 300 g silken tofu
• 100 ml milk of choice
• 1 tbsp olive oil, for roasting and sautéing
• chili flakes, for garnish
• Black pepper, for garnish

Instructions

1. Cook the rigatoni in salted water according to package directions until al dente, about 10–12 minutes; reserve 1/2 cup pasta water, then drain.
2. Heat the oven to 175°C (350°F). Halve and hollow out 2 bell peppers, place them on a baking tray with the garlic bulb wrapped in foil, drizzle with olive oil, and roast for 25–28 minutes until softened and lightly charred.
3. Sauté the sliced onion and remaining sliced bell pepper in a little olive oil over medium heat for 5 minutes, until softened. Stir in the smoked paprika, salt, and soy sauce, then cook 1 minute more.
4. Add the diced vine tomatoes and cook for 2–3 minutes, until they begin to break down and look glossy.
5. Blend the roasted peppers, roasted garlic, nutritional yeast, olive oil, silken tofu, milk, and a pinch of salt and pepper until smooth and creamy.
6. Add the drained pasta to the pan with the sautéed vegetables, pour in the sauce, and toss over low heat for 1–2 minutes, adding a splash of reserved pasta water if needed to loosen.
7. Stir in the spinach until just wilted, about 1 minute, then mix in the harissa paste and maple syrup until evenly combined.
8. Serve hot with cracked black pepper and chilli flakes on top.