Roasted Red Pepper Pasta
September 20, 2022•169 words
Serves 2 big portions
- 2 or 3 medium size red peppers
- 50g of flaked almonds and/or cashews
- 2 garlic clove
- The juice of 1/2 lemon
- A generous pinch of salt & pepper
- Splash of oat milk
- Tablespoon nutritional yeast
- Pinch of chilli flakes
- 1/2 tbsp of extra virgin olive oil for roasting the peppers
Slice the peppers in half and remove the seeds and green stems. Coat them with a little olive oil and place them cut-face down onto a baking tray. Roast the peppers in the oven at 180 degrees Celsius for 30 minutes until they are soft and start to look blistered and a bit charred on the outside. Remove them from the oven and let them cool down for
10-15 minutes.
Peel off the skin from the peppers (it should come off very easily once they are cold). Add the peppers to a blender together with everything else.
Blend until smooth and creamy.
Cook the pasta according to the cooking and mix together.