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🍰 Roasted Vegetable Pepper Sauce with Tortelloni

839 kcal · 30 min · 4 portions

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Ingrédients

Préparation

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the bell peppers, cut them in half, remove the core and seeds, and chop them into large pieces.
  3. 3. Wash the zucchini, cut it in half lengthwise, trim the ends, and cut it into chunks.
  4. 4. Halve the onion, peel it, and cut it into wedges.
  5. 5. Peel the garlic and wash the tomatoes.
  6. 6. Place the prepared vegetables on a baking sheet lined with baking paper.
  7. 7. Add olive oil, honey, pasta seasoning, salt, and pepper, and mix everything well so that the vegetables are evenly coated.
  8. 8. Roast the vegetables in the oven for about 25 minutes.
  9. 9. Wash the basil, shake it dry, pick the leaves off the stems, and chop them roughly.
  10. 10. Tear the mozzarella into large pieces and mix it in a bowl with the chopped basil.
  11. 11. Season the mozzarella and basil mixture with salt and pepper.
  12. 12. Bring about 5 liters of salted water to a boil in a pot.
  13. 13. Cook the tortelloni in the boiling water for about 5 minutes.
  14. 14. Drain the pasta in a colander, but save about one cup of the cooking water.
  15. 15. Keep the reserved pasta water warm until you need it.
  16. 16. Take the roasted vegetables out of the oven and put them into a tall container that is easy to puree.
  17. 17. Add cream cheese and 50 milliliters of the warm pasta water to the vegetables.
  18. 18. Puree the mixture until smooth to create a sauce.
  19. 19. Taste the pepper sauce and adjust the seasoning with salt and pepper to your liking.
  20. 20. Mix the finished pepper sauce in a pot with the drained tortelloni.
  21. 21. Serve the pasta topped with the mozzarella and basil mixture.

Nutrition par portion