This saucy spaghetti is a hcombination of roasted garlic and veggies with cheesy sauce. It’s a cozy dish inspired by slow cooking and bold flavors.
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Ingredients:
For the Roasted Veggie Sauce:
• 1 large onion, roughly chopped
• 1 sweet bell pepper, roughly chopped
• 1 cup cherry tomatoes
• 1 whole garlic bulb, halved horizontally
• 3 tbsp olive oil (plus more for finishing)
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika
For the Pasta:
• 200g spaghetti
• Water, for boiling
• 1 tsp salt
• 1 tsp olive oil
For the Creamy Sauce:
• Remaining oil and juices from roasted vegetables
• ¼ cup reserved pasta water (adjust as needed)
• ½ cup hot milk
• ½ cup mature cheese, finely grated (cheddar or parmesan works well)
• Salt to taste
1. Roast the Veggies
Preheat oven to 200°C (390°F). In a tray, mix chopped onion, bell pepper, cherry tomatoes, halved garlic bulb, olive oil, salt, pepper, and paprika. Roast for 25–30 mins until soft and slightly caramelized.
2. Cook the Pasta
Boil water with salt and a bit of oil. Cook spaghetti until cooked but not mushy. Drain and reserve ½ cup of pasta water.
3. Blend the Sauce
Squeeze roasted garlic into a blender. Add roasted veggies and oil from the tray. Blend until smooth, adding a splash of water if needed.
4. Make It Creamy
In a pan, heat olive oil and pour in the blended sauce. Rinse blender with a bit of water and add that in. Stir in hot milk, pasta water, and grated cheese. Simmer until creamy. Add salt to taste.
5. Combine & Serve
Toss spaghetti in the sauce. Cover and let it sit on low heat for a few minutes. Serve warm and enjoy!
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