Rustic Red Pepper Pasta


Serving size: 1 Person

 

INGREDIENTS:

  • For Pasta
  • For Sauce
    • 1/2  tbsp Olive Oil
    • 2–3 cloves Garlic
    • 1 small Onion (sliced or chopped)
    • 1 Red Bell Pepper (chopped)
    • 1 tbsp Tomato paste
    • 1/4 cup Cashews
    • 2 Tbsp Nutritional Yeast
    • 1/2 Cup Milk (Regular or Plant-based)
  • For Seasoning (To Taste)
    • Salt
    • Black Pepper
    • Chilli Flakes
    • Oregano

 

STEPS TO PREPARE PASTA:

 

  1. Boil the Chickpea pasta according in 1L salted water for 10-12 minutes.
  2. In a pan, heat ½ tbsp olive oil over medium flame. Add chopped garlic and sliced onion and chopped red bell pepper. Sprinkle ½ tsp salt to help soften and draw moisture from the veggies.
  3. Sauté for 5–7 minutes until the bell pepper is soft and the onion is lightly golden. Add a splash of water if the pan gets too dry.
  4. Once the vegetables are cooked, add 1 tbsp tomato paste. Stir well and cook for another minute to deepen the flavour.
  5. Transfer this sauteed mixture into a blender and blend along with cashews, nutritional yeast and milk until smooth and creamy.
  6. Pour the blended sauce back into the same pan. Cook over low flame for 1–2 minutes, stirring continuously. Season with salt, black pepper, chilli flakes, and oregano to taste.
  7. Add the boiled pasta into the pan. Mix well so the pasta is evenly coated in the sauce. Let it simmer for another minute.
  8. Serve hot, garnished with feta cheese and basil, if desired.

 

NUTRITIONAL FACTS:

 

  • Calories: ~750 kcal
  • Protein:  ~39.6g
  • Carbohydrates:  ~90g
  • Fats: ~34g
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