Ingredients 200 g roasted peppers
200 g spaghetti of your choice
1 teaspoon butter
1 clove garlic
3 sprigs fresh basil
1/2 small onion or one shallot
Parmesan cheese for topping (optional)
100 g vegetable stock
Fill a pot with water and 1/2 a teaspoon of salt and bring it to the boil. When itís boiling, add the spaghetti and cook according to the package instructions.
Meanwhile, add the butter to a pan and melt it. Saute the onion for 5-6 minutes until translucent and add the garlic. Saute for 2 more minutes stirring constantly. You can, of course, use white onion, but I had some leftover red onion so I used that, or you can even use a shallot.
Add the roasted peppers and stir in the pan for about 2 minutes until the peppers release all their juices.
Add the stock and cook everything on medium heat for 5 more minutes. Season with salt and pepper. Turn off the heat and let the dish cool for 5 minutes before you blend everything. Blend until you reach the right consistency for you. If it needs more liquid, add some from the spaghetti.
I left the peppers a little chunkier, to have some texture, but you can puree it very smooth. Season again if itís necessary. Add 2-3 sprigs of basil and the cooked spaghetti.
Serve warm with some freshly grated parmesan on top (optional).