Hoofdgerecht
Roasted Red Pepper Pasta
40 minVoor 4Nutri-Score B€€
B
40 min
40 minRoasted Red Pepper Pasta
wat u nodig heeft
Ingrediënten
red bell peppers (halved, seeds and stem removed)Groente en fruit3 stukken
garlic (cloves, peeled)Groente en fruit4 stukken
onion (quartered)Groente en fruit1 stuk
olive oil (plus extra for roasting)Voorraadkast45 ml
pasta (any shape)Granen400 g
tomato pasteVoorraadkast30 g
smoked paprikaKruiden en specerijen5 g- chili flakesKruiden en specerijen2 g
plant-based milkDranken120 ml
nutritional yeastVoorraadkast15 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
fresh basil (leaves, to serve)Groente en fruit10 g
per portie
Voedingswaarden
499kcal
- Koolhydraten
- 80 g
- Eiwitten
- 14 g
- Vetten
- 14 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Blender
Soeppan
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Simmer the sauce
- Pour the blended sauce into a frying pan with the olive oil.
- Simmer gently, stirring, until thickened and heated through.
- Stap 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.