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Roasted Red Pepper Pasta
40 minServes 4Nutri-Score B€€
B
40 min
40 minRoasted Red Pepper Pasta
what you need
Ingredients
red bell peppers (halved, seeds and stem removed)Produce3 pieces
garlic (cloves, peeled)Produce4 pieces
onion (quartered)Produce1 piece
olive oil (plus extra for roasting)Pantry45 ml
pasta (any shape)Grains400 g
tomato pastePantry30 g
smoked paprikaSpices5 g- chili flakesSpices2 g
plant-based milkBeverages120 ml
nutritional yeastPantry15 g
saltSpices5 g
black pepper (freshly ground)Spices1 g
fresh basil (leaves, to serve)Produce10 g
per serving
Nutrition
499kcal
- Carbs
- 80 g
- Proteins
- 14 g
- Fat
- 14 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot
Frying pan
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Simmer the sauce
- Pour the blended sauce into a frying pan with the olive oil.
- Simmer gently, stirring, until thickened and heated through.
- Step 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.