Roasted Red Pepper Pasta | Video
Pasta in luscious roasted red bell pepper sauce.
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Servings
Ingredients
- 300 g pasta of your choice I used spaghetti
- 1 tablespoon oil
- 1 small onion chopped
- 2 garlic cloves chopped
- A pinch red chili flakes
- 330 g roasted red peppers capsicums, drained
- ¼ cup heavy cream thickened cream
- ¼ cup chopped basil leaves
- ½ cup parmesan
- Salt and pepper to taste
- Basil leaves and parmesan to garnish (optional)
Instructions
- Boil a pot of salted water. Add pasta and cook al dente. Drain. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Add onions, garlic cloves and red chili flakes. Sauté for 3-4 minutes or until the onions turn soft and translucent. Remove from heat. Leave it to cool.
- Place onion mixture and roasted red peppers (capsicum) in a blender. Process to make smooth paste. Transfer the paste back to the frying pan.
- Place the pan over medium-high heat. Pour in cream. Stir to combine. Season with salt and pepper. Bring the mixture to a boil. Simmer for 2 minutes. Add cooked pasta, basil leaves and cheese to the sauce. Toss pasta in the sauce. Heat through. Garnish with more basil and parmesan if you like.
Video
Notes
- To make sauce from fresh red bell peppers (capsicums):
Stovetop method: Place pepper (one at a time) directly over the flame. Turn occasionally until all the sides are charred. Transfer to a bowl, and cover with cling wrap. Rest for 10 minutes. Remove the charred outer skin before placing it in the blender.
Oven method: Preheat oven to 250 C / 400 F. Place the peppers on a baking tray. Bake for 25-30 minutes. Transfer baked peppers to a bowl, and cover with aluminum foil. Rest for 10 minutes. Remove the outer skin.
- Replace basil with fresh or dried parsley if you like
- You can also use spiralized veggies instead of pasta
Stovetop method: Place pepper (one at a time) directly over the flame. Turn occasionally until all the sides are charred. Transfer to a bowl, and cover with cling wrap. Rest for 10 minutes. Remove the charred outer skin before placing it in the blender.
Oven method: Preheat oven to 250 C / 400 F. Place the peppers on a baking tray. Bake for 25-30 minutes. Transfer baked peppers to a bowl, and cover with aluminum foil. Rest for 10 minutes. Remove the outer skin.
- Replace basil with fresh or dried parsley if you like
- You can also use spiralized veggies instead of pasta
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 65g | Protein: 19g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 24mg | Sodium: 650mg | Fiber: 5g | Sugar: 9g