CHEF'S KISS: Roasted Red Pepper Pasta

BM
28 minutes ago
2 min read

Plant-Based Mecca, Wild Root's Recipe for their Hit Dish that Everybody will Enjoy

Struggling to find a veg-filled dish that everybody in the family will love, and beat the “plain pasta” kids battle?

Enter stage left, Charlie Tomlinson, founder of West Lancashire’s plant-based Mecca, Wild Root.

She has created this creamy and easy mid-week dinner, packed with seven different plants and flavour for a guaranteed, nourishing hit.

Wild Root’s cosy, dog-friendly Halsall restaurant has a gorgeous play area and serves up high-quality, sustainable, plant-based dishes, with a second restaurant opening soon in Liverpool.

Wild Root, New Cut Ln, Halsall, Southport PR8 3DL

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Wild Root - Red Pepper Pasta Recipe

Ingredients - Serves 4 - 6

The Sauce

2 red peppers, deseeded and halved
4 salad tomatoes, halved
1 bulb of garlic, halved
2 tbsp olive oil
salt & pepper
100g blanched almonds
30g basil
1 tsp salt
2 tsp smoked paprika
1 tbsp balsamic vinegar
lemon, half juiced
2 tsp maple syrup
1/2 cup almond milk

To Serve:

Pasta of choice - 100g per person
Basil for garnish

Method:

Preheat the oven to 180 degrees
Add halved red pepper, halved tomatoes and halved garlic bulb to a roasted dish and drizzle with olive oil, salt and pepper and roast for 45-60 minutes.
Once sticky and caramelised remove from the oven and add to a blender with the remaining ingredients.
Blend until creamy and smooth. Thin with further almond milk if desired.
Add the sauce back to a pan and stir into your favourite pasta. Garnish with fresh basil and enjoy.
This sauce is also great for freezing and defrosting quickly for that perfect mid week family meal.