Roasted Orange Pepper with Tortellini Pasta
Ingredients
- 4 large orange pepper, roasted
- salt
- pepper, freshly ground
- 2 tbsp olive oil
- 3 tsp garlic, minced
- 1 small red onion, finely minced
- ½ cup cooking cream
- ¼ cup labneh
- handful minced fresh basil leaves, plus more leaves torn for garnish
- ½ lemon, juiced
- ½ cup parmesan, grated
- 2 packs tortellini pasta
Instructions
- Pre-heat oven to 200°C. Place orange peppers in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for 20 minutes.
- Remove roasted peppers from baking sheet and place in a Pyrex container, cover with cling wrap for about 5-10 minutes. Peel the skin off the pepper and keep aside.
- Bring large pot of salted water to a boil. Cook the tortellini for about 7-10 minutes, or as per package instructions. Drain the pasta, top with a drizzle of olive oil and keep aside. Reserve the pasta water on the side.
- In a medium size saucepan, add a couple tablespoons of olive oil and sauté onion until slightly golden brown. Add garlic and chilli flakes, fry until fragrant. Add roasted orange peppers, cooking cream, labneh, ¼ cup of pasta water, a handful of basil and lemon juice; puree with a hand blender until it has a smooth consistency.
- On medium heat, bring the mixture to simmer and add parmesan cheese for a rich and creamy consistently. Season with salt and pepper.
- Add the pasta to the sauce and stir to make sure the pasta is coated with the sauce. Serve with some fresh basil and extra parmesan cheese.