Spaghetti with Charred Tomatoes and Shishito Peppers

Serves 4

10 mins prep

45 mins cook

55 mins total

Amazing food doesn't need to be complicated. Simple fresh ingredients come together for a delicious punch of flavor in this spaghetti with charred tomatoes!

2 servings

4 cups cherry or grape tomatoes

1 ½ cups shishito peppers

5 cloves fresh garlic

½ loosely packed cup basil

½ teaspoon Himalayan pink salt

dash of ground black pepper

drizzle of veggie broth or your favorite roasting oil if you use oil , low sodium if needed

8 ounces spaghetti I use NOW Foods gluten free spaghetti

Hemp Almond Parmesan optional for topping

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Preheat oven to 375°F (190°C). Wash tomatoes, peppers and basil.
Place in a large bowl with garlic and add salt, pepper and broth or oil. Mix well to coat.
Place on a parchment lined cookie sheet and bake for about 45 minutes or until they begin to char. Start checking at 35 minutes as oven temps can vary.
While the veggies are roasting, cook spaghetti according to package directions. Make Hemp Almond Parmesan if using.
When veggies are done, mix in with spaghetti and top with Hemp Almond Parmesan. Devour.

Spaghetti with Charred Tomatoes and Shishito Peppers

Serves 4

10 mins prep

45 mins cook

55 mins total

What you need

How to make

Available coupons from Veggies Don't Bite

Available coupons from Veggies Don't Bite