Creamy Roasted Red Pepper Pasta
Total Time: 25 mins
Servings: 4 people
Containing at least two of your five a day and quick and easy to make, you can have this vegan creamy roasted red pepper pasta sauce on the table in minutes.
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Ingredients
For the Sauce
- 3 red bell peppers
- 1 avocado
- 2 tablespoons garlic infused olive oil*
- Juice of half a lime
- ½ teaspoon black pepper
- ½-1 teaspoon salt (to taste)
To serve
- Your regular amount of pasta (I like to use linguine. Use gluten free if necessary, cooked.)
Instructions
For the Sauce
- Cut the peppers into chunks discarding the core. Place in a dry, non-stick frying pan (skillet) and cook over a medium to high heat, tossing regularly, until charred. This should take about 10 minutes.
- Place the peppers and the rest of the sauce ingredients into your blender**
- Turn the blender on adding a dash of water (about 50ml) to get things moving. Blend until the sauce is smooth and glossy.
To Serve
- Stir the sauce into the cooked pasta and serve
Notes
*Or use regular olive oil and ½ a crushed garlic clove
**You really need to use a countertop blender here as a food processor or stick blender do not work
**You really need to use a countertop blender here as a food processor or stick blender do not work
Nutrition
Calories: 451kcal (23%) | Carbohydrates: 66g (22%) | Protein: 11g (22%) | Fat: 15g (23%) | Saturated Fat: 2g (10%) | Cholesterol: 0mg | Sodium: 302mg (13%) | Potassium: 599mg (17%) | Fiber: 7g (28%) | Sugar: 6g (7%) | Vitamin A: 2870IU (57%) | Vitamin C: 121.4mg (147%) | Calcium: 31mg (3%) | Iron: 1.7mg (9%)
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