Roasted Tomato and Red Pepper Pasta 🍅🌶️ Caramelized tomatoes, sweet red pepper and roasted garlic blitz into a this tasty sauce. Protein: 19 g | Fibre: 7 g | Plant points: 7 INGREDIENTS (serves 2) • 350 g cherry tomatoes, halved • 1 red pepper, deseeded and sliced into strips • 1 whole bulb garlic • 1 tbsp olive oil plus a little extra for the garlic • Salt and black pepper • Pinch chilli flakes, optional • 180 g mafaldine pasta • 60 g ricotta, about 3 tbsp • 20 g parmesan, finely grated, about 2 tbsp plus extra to serve • 4 to 8 basil leaves to blend plus extra torn basil to finish • 1 tsp balsamic vinegar, optional only if your tomatoes are not sweet METHOD Heat the oven to 190°C fan, add tomatoes and red pepper to a baking dish, drizzle with olive oil, season, add chilli flakes if using, then toss. Nestle the garlic bulb into the dish unwrapped and roast for 35 to 40 minutes until the tomatoes are jammy and the pepper is soft. Remove the garlic, wrap in foil, return to the oven for 10 to 15 minutes until very soft, then squeeze the cloves from their skins. Cook pasta in well salted water until al dente, reserve a big mug of pasta water, then drain. Blend roasted tomatoes, pepper, garlic, ricotta, parmesan and basil until smooth, adding pasta water a splash at a time until glossy, then blend in balsamic if using. Warm sauce in a pan on low heat, toss with pasta for 60 to 90 seconds until silky, then serve with extra parmesan, black pepper and torn basil. #pastarecipe #roastedtomatoes #vegetarianrecipes #EasyRecipes #weeknightdinner — @theimperfectnutritionist TikTok