Skip to content
Menu
Roasted Red Pepper Pasta with Chickpeas
Main

Roasted Red Pepper Pasta with Chickpeas

15 minServes 2Nutri-Score B€
from @natsnourishments17 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • roasted red peppers (drained from the jar)Pantry250 g
  • nutritional yeastPantry20 g
  • garlic (peeled)Produce2 pieces
  • saltSpices3 g
  • chickpeas (drained and rinsed)Pantry240 g
  • pasta (cooked, cooking water reserved)Grains200 g
  • basil (fresh, torn)Produce10 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

464kcal

Carbs
83 g
Proteins
20 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Saucepan
  • Stockpot

step by step

Method

  1. Cook the pasta

    • Bring salted water to a boil in a pot and cook the pasta until al dente.
    • Reserve a little pasta water before draining.
    Step 1

  2. Blend the red pepper sauce

    • Blend the roasted red peppers with the nutritional yeast, garlic and salt until smooth.
    Step 2

  3. Heat the sauce with the chickpeas

    • Pour the sauce into a pan and heat it gently.
    • Add the drained chickpeas and warm through.
    Step 3

  4. Combine and finish

    • Add the cooked pasta and a splash of pasta water, tossing until silky.
    • Finish with torn basil and freshly ground black pepper.
    Step 4
Get Mezze