Roasted Bell Pepper Pasta

Roast the whole red bell peppers over a grill or an open flame until it is completely black. Peel the blackened skin off and cut it into pieces. Set aside.

In a saucepan, heat olive oil then melt butter over low heat. Add garlic and parsley and allow to steep over low heat for 5 mins, making sure the garlic or parsley doesn’t burn.

Turn the heat to medium-low and add the onions, cooking until soft and brown in color. Season lightly with salt and pepper.

Add the sliced bell peppers and sauté everything together for a few minutes. Transfer to a blender.

Add vegetable stock and blend everything until smooth. Return the blended mixture to the pan to simmer and reduce for a few minutes.

Add the pasta and mix together until well combined and warmed through. Serve hot!