Roasted Yellow Pepper Pasta with Smoked Bandel Cheese | Kitchenstagram
Roasted Yellow Pepper Pasta with Smoked Bandel Cheese is a rich and velvety dish that brings a fresh twist to classic pasta sauces. The roasted peppers create a naturally creamy texture with a delicate sweetness and light smoky depth that pairs beautifully with every strand of pasta. Blended with oven-roasted garlic and seasonings, the sauce turns smooth, glossy and full of comforting flavour without needing heavy cream.
The vibrant golden colour makes this pasta as beautiful as it is satisfying. Roasting the peppers enhances their sweetness and gives the sauce a deeper flavour that feels both comforting and refreshing. Finished with herbs, toasted pine nuts or a sprinkle of Bandel cheese, every bite feels warm and hearty while still being light.
This recipe is completely vegan-friendly and can easily be adapted for a gluten-free meal by using gluten-free meal by using gluten-free pasta. Ready in around 40-45 minutes, it’s perfect for busy weeknights when you want something homemade, colourful and different from the usual tomato-based sauces. A creamy vegetable-based pasta like this delivers both flavour and texture in the most delicious way.
Ingredients
200 gm Dried Spaghetti
8-10 nos. Cherry Tomato
1 no. Large Yellow Bell Pepper
1 no. Whole Garlic Clove
2 tbsp Olive Oil
Salt to taste
2 tsp Black Pepper Powder
1 tsp Dried Oregano
1 tsp Dried Parsley
1 no. Shallot, finely chopped
1/2 cup Heavy Cream
2 nos. Smoked Bandel Cheese Discs
1 tbsp Honey
Fresh Parsley, chopped
Preparation
- Step 1: Preheat the oven @180ºC. Slice the cherry tomatoes in half. Half the bell pepper and remove the seeds. Then place the bell pepper and 1 whole garlic in a baking tray.
- Step 2: Then marinate them with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper powder, dried oregano and dried parsley. Bake them for 30 minutes.
- Step 3: Once the peppers and garlic have roasted, add them to a blender and blend until you get a smooth paste.
- Step 4: Boil water and 1 tbsp salt in a saucepan, then add the pasta and cook till al dente and strain. Reserve some pasta water.
- Step 5: Heat olive oil in a heavy bottom pan. Add finely chopped shallots and cook till the onions soften and become translucent.
- Step 6: Then add the sliced cherry tomato and sauté for few minutes. Add the pureed sauce and cook for 5-6 minutes.
- Step 7: Add a little water, heavy cream, black pepper powder and honey, stir to combine. Let the sauce simmer for few minutes.
- Step 8: Add the drained spaghetti and toss well to coat all of the spaghetti. Then sprinkle some crumble the smoke Bandel cheese and mix gently.
- Step 9: Serve the pasta immediately, top with some crumbled Bandel cheese and some chopped parsley. Enjoy!!
Pro Tips:
Feel free to use any type of pasta- macaroni or shell pasta work just as well as rigatoni, penne or farfalle..
Aim for al dente texture when cooking, overcooked pasta turns mushy and lacks bite.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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