Roasted Vegetable Sriracha Pasta Sauce
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Recipe Intro From katherineaomari
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ingredients
- 3 roma tomatoes, sliced in half
- 1 large zucchini, sliced `
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, quartered
- 1 head of garlic
- Olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Dried thyme, to taste
- Chili flakes, to taste
- Dried oregano, to taste
- Basil leaves
- 1/2 cup heavy cream
- 1 tablespoon Lee Kum Kee's Sriracha Mayo, plus more for serving
- Parmesan, for serving
- Rigatini pasta
- Fresh cilantro, for garnish
Method
Step 1
Preheat the Oven: Set your oven to 375°F. Line a sheet pan with parchment paper.
Step 2
Place the halved Roma tomatoes, sliced zucchini, whole bell peppers, quartered purple onion, and the whole head of garlic (with skins on the individual cloves) onto the prepared sheet pan. Drizzle generously with olive oil, and season with salt, pepper, thyme, chili flakes, and oregano.
Step 3
Roast in the preheated oven for about 50 minutes, or until the vegetables are well caramelized and slightly charred at the edges.
Step 4
While the vegetables are roasting, cook the rigatini pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water for adjusting the sauce consistency, if needed.
Step 5
Once the vegetables are roasted, allow them to cool slightly, then transfer them to a blender. Add the basil leaves, cream, and Lee Kum Kee's Sriracha Mayo. Blend until smooth. For a thicker sauce, add more cream as desired.
Step 6
Pour the sauce into a pan over medium heat to warm it up. Add the cooked pasta to the sauce, tossing well to ensure the pasta is evenly coated. If the sauce is too thick, adjust the consistency with a bit of reserved pasta water or additional cream.
Step 7
Top with more Lee Kum Kee Sriracha Mayo, fresh cilantro, and parmesan before serving.