I love the taste of smoked, roasted vegetables. It infuses an earthy feel to the dish and a taste unique that cannot be substituted by any other method of cooking. Baigan ka Bharta or Fire-Roasted Eggplant, is one of my all time favourite dishes cooked by directly roasting the brinjal over the stove until tender and pulpy and then mushing the flesh and infusing it with Indian spices. Oh YUM!
So, this particular pasta has been on my to-do for a while now. I have heard of Roasted Red Bell Pepper Soup and Pasta and have been curious on how it would taste. Was sure I would love it, considering my liking for this method of cooking, but I had never tasted it before.
Just like in most cases of my planned cooking experiments, I just began creating this dish one evening after a work day! Yes, planned for me just means I have to have the core ingredient and sufficient time, then the rest of the recipe just gets built on. I can never set aside a day or date to venture into my cooking experiments. That only rarely works. I am more of a spontaneous cooking kind of a person!
So, I bought these lovely red bell peppers and stocked them in my fridge and hoped I could make some time out in that particular week. And so, this one day was the day when I decided to make this for dinner!
Just like in Baigan Bharta, the roasting makes the skin char and blacken and the inside flesh soft and tender. I imagined a particular flavour in my head and went on building on it. I wanted roasted garlic, peppery spice and only slightly cheesy flavour. That is just want I did!
This dish can be made a little richer, by adding in some fresh cream into the sauce, if you like. You can also add in more veggies. I kept it very simple and less fattening and let the roasted red bell pepper be the hero of the dish :)
Also, next time I plan to add in some dry red chillies, maybe the Kashmiri variety to the sauce to give a tad more redder colour. The taste however, was a winner and I am glad to have created this simple recipe! Enjoy :)