Plato principal
Roasted Red Pepper Pasta
40 minPara 4Nutri-Score B€€
B
40 min
40 minRoasted Red Pepper Pasta
lo que necesita
Ingredientes
red bell peppers (halved, seeds and stem removed)Frutas y verduras3 piezas
garlic (cloves, peeled)Frutas y verduras4 piezas
onion (quartered)Frutas y verduras1 pieza
olive oil (plus extra for roasting)Despensa45 ml
pasta (any shape)Cereales400 g
tomato pasteDespensa30 g
smoked paprikaEspecias5 g- chili flakesEspecias2 g
plant-based milkBebidas120 ml
nutritional yeastDespensa15 g
saltEspecias5 g
black pepper (freshly ground)Especias1 g
fresh basil (leaves, to serve)Frutas y verduras10 g
por ración
Nutrición
499kcal
- Carbohidratos
- 80 g
- Proteínas
- 14 g
- Grasas
- 14 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Olla
Sartén
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Heat the oven to 200 °C.
- Arrange the red bell peppers, onion and garlic cloves on a baking tray, drizzle with olive oil and season with salt.
- Roast until the peppers are soft and lightly charred.
- Paso 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Paso 3
Blend the sauce
- Transfer the roasted peppers, onion and garlic to a blender.
- Add the tomato paste, smoked paprika, chili flakes, plant-based milk, nutritional yeast, salt and black pepper.
- Blend until completely smooth.
- Paso 4
Simmer the sauce
- Pour the blended sauce into a frying pan with the olive oil.
- Simmer gently, stirring, until thickened and heated through.
- Paso 5
Combine and serve
- Toss the drained pasta with the sauce, loosening with a splash of cooking water if needed.
- Serve topped with fresh basil leaves.