A simple and creamy pasta dish that freezes well. This sauce takes time to cook (tasty things often do), but it requires little effort. I usually prepare this sauce while cooking another meal, then freeze it or use it the next day.
Preparation time
Sauce: 1-1,15 hour
Final preparation: 15 minutes
Serves: 2
Vegetarian with a vegan option
Ingrediens
- 500 g cherry tomatoes
- 2 red bell peppers
- 1 red onion
- 2 garlic cloves
- 1 red chili
- 3-4 tbsp apple cider vinegar
- 2 tbsp honey
- 250 g penne pasta og spaghetti (what you prefer)
- 1 can of white beans
- 25 g butter
- Parmesan
- Salt & peber
- Olive oil
Directions
- Preheat the oven to 180°C. Wash, clean, and roughly chop the tomatoes, bell peppers, onion, chili, and garlic. Place them in an oven-safe skillet.
- Drizzle with 2 tbsp honey, 2 tbsp apple cider vinegar, and 2 tbsp olive oil. Toss well to coat.
- Roast in the oven for 45 minutes, tossing the vegetables halfway through.
- Transfer the roasted vegetables to a food processor or blender and blend until smooth and creamy.
- Strain the sauce through a fine-mesh sieve. (At this point, you can refrigerate or freeze the sauce for later use.)
- Bring a medium pot of water to a boil. Add a generous pinch of salt, then cook the pasta according to the package instructions (preferably 1–2 minutes less for a firmer texture).
- In a deep pan, melt the butter over medium heat. Once it starts to brown, add the white beans and sauté for 3–5 minutes.
- Stir in the sauce and add 1 dl of pasta water. Season with salt, pepper, and additional apple cider vinegar to taste.
- Transfer the pasta directly from the pot to the sauce using a pasta spoon, allowing some pasta water to come along. Let it simmer in the sauce for a couple of minutes.
- Serve with freshly grated Parmesan and a sprinkle of black pepper.
