Roasted Red Pepper & Tomato PastaPrint Recipe
- 2 large tomatoes
- 3 large red peppers
- 4 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cup of vegetable stock
- 8 ounces pasta
Preheat oven to 400 degrees.
Cut peppers and tomatoes into wedges.
Cover in oil, salt, and pepper. Roast veggies for 40 minutes.
Place veggies in a blender along with vegetable stock.
Cover over your cooked favorite pasta.