One-Sheet Roasted Bell Pepper Pasta

When is Peak Bell Pepper Season?

Okay technically bell peppers are now available to us all year round, but like all things grown, there is a huge difference in flavour (and price) when it’s actually in season. Luckily for us, the best home grown and farmer’s market bell peppers are ready for harvest from July-August!

The vegetables really embody the taste of summer by being a vehicle for crisp, refreshing, and light dishes. It’s also very healthy! Bell peppers are loaded with Vitamin A, Vitamin C, Potassium, Folic Acid, and Fiber! Red bell peppers in particular have a large does of Folate, Iron, and Fiber!

Why Should I Invest in Cast Iron?

My most versatile kitchen tool is my 10 inch Cast Iron Pan. I know the Cast Iron Elites out there will make a huge fuss about how it is clearly a superior pan and you can feel grandmother’s aging spirit in it, but the truth is it’s just a really useful pan.

Instead of buying a stove top pan, a circular cake tin, and a baking sheet, I only bought one cast iron pan. I love being able to start a meal on the stove and then continue it in the oven (or vice versa) and I love how easy it is to use.

Another point in the favour of this pan is that it’s fully compatible with an induction stove. This may not sound like a big problem if you’ve never lived in dorm, but as a student who could only cook in the building’s community kitchen, I quickly learned that induction is a cruel and picky mistress.

After buying my first pan and realizing that I couldn’t even get it hot enough to accidentally burn myself, I had to do my research in order to get an induction-compatible pan. In the process I found my cast iron, and music to my student ears was that I didn’t have to buy a baking sheet or cake pan.

One-Sheet Roasted Bell Pepper Pasta

Simone Peironnet | 7/7/2021

• prep time: 10 minutes
  
• cook time: 45 minutes
  
• total time: 55 minutes

Servings: 6

Ingredients:

• 3 Red Bell Peppers
  
• 1 Large Heirloom Tomato
  
• 2 Large Shallots or 4 Small Shallots
  
• 1 Full Head of Garlic
  
• 1 Healthy Glug of Olive Oil
  
• 1 Can of Coconut Milk
  
• 4 Tbsp Sherry Vinegar
  
• 2 Tsp Red Pepper Flakes
  
• 1/2 Lemon, juiced
  
• 1 Tbsp Sun-Dried Tomato Oil
  
• 1 Small Bunch Kale
  
• 4oz Parmesean
  
• 1.5 lb Pasta
  
• Salt & Pepper
  
• Thyme, for garnish
  

Special Equipment: 10" Skillet (link), Blender

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Instructions:

1. Preheat oven to 400°F/205°C.
   
   
2. Rinse all your produce and pat dry. Half your bell peppers and remove the seeds and stems. Completely peel your shallots. Quarter your tomato. Take your garlic head and cleanly slice off the very top of the head(it will kind of look like a hat). This hat will go back on top of your garlic when it bakes to prevent it from burning while still allowing you easy access to getting all of your roasted garlic.
   
   
3. Arrange all your chopped ingredients in your skillet. Take your garlic & garlic hat on the top of everything else in your skillet. Pour a generous amount of olive oil over your skillet, and then salt liberally.
   
   
4. Bake your skillet for 40 minutes, then broil on High for 2 minutes.
   
   
5. While your skillet is baking, put your pasta water on the stove over a high heat. Salt the water heavily, and cook your pasta until Aldente when boiling. Save about 1/4 cup of pasta water before draining your pasta.
   
   
6. Chop your kale and set aside.
   
   
7. Once your skillet has finished broiling, remove from the oven and transfer all the contents except the head of garlic into your blender. Make sure to pour in all the juices that rendered in your skillet. Take your head of garlic, remove the hat, and squeeze out your roasted garlic. Add roasted garlic to your blender and discard the skin.
   
   
8. Add into the blender your can of coconut milk, sherry vinegar, red pepper flakes, sun dried tomato oil, lemon juice, salt, and pepper. Blend the whole thing until smooth (about 30 seconds). Season to taste.
   
   
9. Add your cooked pasta, pasta water, sauce, and chopped kale back into your skillet. No extra heat should be required for the skillet, the cast iron should retain more than enough heat to keep your food hot.
   
   
10. Grate most of your parmesean over your skillet and, using tongs, toss until your sauce is thick and clinging to your pasta.
    
    
11. Divide between serving dishes. Top with parmesean and thyme. Serve hot and enjoy!
    
    

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