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Roasted Red Pepper Pasta
Plato principal

Roasted Red Pepper Pasta

30 minPara 1Nutri-Score B€
de @fitgreenmind42 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

1 persona
  • red pepper (cut in half and deseeded)Frutas y verduras1 pieza
  • onion (small, cut in half)Frutas y verduras1 pieza
  • garlic (clove)Frutas y verduras1 pieza
  • oil (for drizzling)Despensa15 ml
  • salt (to taste)Especias2 g
  • black pepper (to taste)Especias1 g
  • tahiniDespensa15 ml
  • tomato pasteDespensa15 ml
  • Italian herbs (to taste)Especias2 g
  • pasta water (a few ladles)Otro120 ml
  • lemon juice (optional, a squeeze)Frutas y verduras5 ml
  • pasta (1 serving)Cereales100 g
  • vegan Parmesan (for serving)Fresco15 g

por ración

Nutrición

602kcal

Carbohidratos
85 g
Proteínas
16 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Batidora de vaso
  • Cazo
  • Sartén

paso a paso

Preparación

  1. Roast the vegetables

    • Place the red pepper halves, onion halves and garlic clove on a baking tray.
    • Drizzle with oil and season with salt and pepper.
    • Roast at 200 °C until soft and slightly charred.
    Paso 1

  2. Blend the sauce

    • Transfer the roasted vegetables to a blender.
    • Add the tomato paste, tahini, salt, pepper and Italian herbs.
    • Pour in the pasta water and blend until smooth, adding a squeeze of lemon if you like.
    Paso 2

  3. Cook the pasta

    • Cook the pasta in salted water until al dente, keeping some of the cooking water.
    Paso 3

  4. Combine and serve

    • Toss the pasta with the sauce in a pan until coated.
    • Serve with vegan Parmesan.
    Paso 4
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