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Roasted Red Pepper Pasta
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Roasted Red Pepper Pasta

30 minServes 1Nutri-Score B€
from @fitgreenmind42 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • red pepper (cut in half and deseeded)Produce1 piece
  • onion (small, cut in half)Produce1 piece
  • garlic (clove)Produce1 piece
  • oil (for drizzling)Pantry15 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • tahiniPantry15 ml
  • tomato pastePantry15 ml
  • Italian herbs (to taste)Spices2 g
  • pasta water (a few ladles)Other120 ml
  • lemon juice (optional, a squeeze)Produce5 ml
  • pasta (1 serving)Grains100 g
  • vegan Parmesan (for serving)Fresh15 g

per serving

Nutrition

602kcal

Carbs
85 g
Proteins
16 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Saucepan
  • Frying pan

step by step

Method

  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.
    Step 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.
    Step 2

  3. Cook the pasta

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

  4. Combine and serve

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