Cut the top and bottom part of the Red Bell Pepper, then cut in half and spread them to lay flat. Now you can use grill/oven/griddler to roast them. First brush oil in the below surface and keep the pepper, turn them few time. Use medium heat and once the pepper becomes soft take them out of the grill/oven/griddler.
Use the same process to roast the garlic and onion. You need to cut the onion in large pieces and don’t peel the garlic cloves. Once the garlic has been roasted it will be soft, then peel them, one by one.
Pasta Sauce:
Cut the roasted pepper, shallot ( red onion) in small pieces and put them in a food processor. Crush the roasted garlic and add that too. Then add the following, chopped fresh parsley, lime juice,Thyme, olive oil, salt & sugar. Make a fine paste and keep it aside.
Boil The Pasta:
Add water and salt to a large pot, put it on medium heat and wait until the water started boiling. Put the pasta & boil them as per package instruction. Once the pasta is soften enough then drain the water. Keep ¾ CUP of boiled water aside.
Pasta:
Take a wok/large skillet and add 1tsp of olive oil. Add the mushroom, add salt and black pepper powder. Cook the mushrooms and keep them aside.
Heat the 2 tablespoons of olive oil in the same skillet/wok, then add 1½ tbs chopped garlic & ¼ teaspoon of chili flakes. Saute them for 30 sec. [the_ad id="2092"]
Add mushroom and stair for few second. Now add pasta and mix everything.
Reduce the heat to low-medium, add ¾ cup of pasta water. Add the mayonnaise and pinch of salt. Cook until pasta has proper consistency of water.
Add the prepared Pasta Sauce (It was around 9 Tablespoon for me). Mix everything well and cook for few mins. Adjust the salt and sugar.
Now your Roasted Red Pepper Campanelle Pasta is ready, serve it hot.
Notes
When you make the pasta sauce, taste it frequently to adjust the salt, sugar, spice and tangy level.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/roasted-red-pepper-pasta/