Roasted Red Pepper Pasta
333kcal
Ingredients
- 350 g jarred roasted red peppers drained
- 1 tablespoon tomato puree
- 1 tablespoon nutritional yeast
- 2 tablespoon cream cheese
- salt and pepper to taste
- 2 garlic cloves
- 300 g spaghetti
- 15 g fresh parsley
- 1 teaspoon red chilli flakes optional
Method
- Cook your spaghetti according to the package instructions (roughly 10 minutes).300 g spaghetti
- Meanwhile, make the red pepper sauce. Add the red peppers, garlic, tomato puree, cream cheese, nutritional yeast, salt, and pepper to a blender and blitz until smooth.350 g jarred roasted red peppers, 1 tbsp tomato puree, 1 tbsp nutritional yeast, 2 tbsp cream cheese, 2 garlic cloves, salt and pepper to taste
- Add the sauce to a saucepan and heat it over a low-medium heat.
- When the spaghetti is cooked, add it and a splash (2-3 tbsp) of the spaghetti water to the sauce and stir until the spaghetti is fully coated.
- Serve with the chopped fresh parsley and a sprinkle of red chili flakes.1 tsp red chilli flakes, 15 g fresh parsley
Nutrition
Serving1gCalories333kcalCarbohydrates62gProtein12gFat4gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol7mgSodium1237mgPotassium396mgFiber4gSugar3gVitamin A1037IUVitamin C47mgCalcium69mgIron2mg
Notes
You could also make this recipe with fresh red peppers. Roast your peppers at 400F | 200C for 40 minutes until the skin is black. Allow them to cool, then peel off the skins and blend according to the steps above.
If you are making a batch of this, I would recommend storing the sauce without the spaghetti to avoid it going dry.