Spaghetti with Charred Tomatoes and Shishito Peppers
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!
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.
Notes
You can adjust the ingredients for your individual taste, add more or less of each thing depending on what you like.
I have also used padron peppers here with success. You can make this oil free by using veggie broth to roast, however there are a lot of oils with great flavor that can be used to contribute to the flavor profile of this dish.
Tips to prep ahead: Wash tomatoes, peppers and basil. Make Hemp Almond Parmesan.
Baby/kid food idea: Although shishito peppers are pretty mild, you may want to leave them out. Everything else can be cut up into toddler bite sized pieces and served to an older baby or toddler. Make sure baby is old enough to tolerate the acidity of tomatoes.