Roasted Red Pepper Pasta by @fitgreenmind

55 min

3 servings

🫑

3

Red bell pepper

🥜

65 g

Cashews

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🍝

300 g

Pasta

💧

120 ml

Water

🍋

15 ml

Lemon juice

  1. Preheat

    Preheat the oven to 200°C (400°F).

  2. Halve
    • red bell pepper

    Halve and deseed the 3 red bell peppers.

  3. Place
    • red bell pepper
    • cashews

    Place the peppers and 65 g cashews in the baking dish.

  4. Drizzle
    • olive oil
    • salt

    Drizzle with 1 tbsp olive oil and season with salt and black pepper.

  5. Roast
    • red bell pepper
    • cashews
    • olive oil

    Roast the pepper mixture for 20 minutes until the peppers are soft and lightly browned.

  6. Roast
    • water
    • Red bell pepper

    Bring a large pot of water to a boil while the vegetables roast.

  7. Cook
    • dried pasta

    Cook 300 g dried pasta according to its package directions until al dente.

  8. Drain
    • dried pasta

    Drain the cooked pasta and reserve it in the pot or a serving bowl.

  9. Juice
    • lemon juice

    Juice half a lemon to obtain about 1 tbsp lemon juice.

  10. Transfer
    • red bell pepper
    • cashews
    • olive oil

    Transfer the roasted pepper mixture to the blender with 120 ml water and the lemon juice.

  11. Blend
    • red bell pepper
    • cashews
    • olive oil

    Blend the ingredients until the sauce is completely smooth and creamy.

  12. Pour
    • dried pasta
    • red bell pepper
    • cashews

    Pour the roasted red pepper sauce over the pasta and toss until evenly coated.

  13. Serve
    • dried pasta

    Serve the pasta immediately while warm.

Roasted Red Pepper Pasta by @fitgreenmind

55 min

3 servings

🫑

3

Red bell pepper

🥜

65 g

Cashews

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🍝

300 g

Pasta

💧

120 ml

Water

🍋

15 ml

Lemon juice

Preparation Steps

  1. Step 1/13

    Preheat the oven to 200°C (400°F).

  2. Step 2/13

    Halve and deseed the 3 red bell peppers.

    🫑red bell pepper
    🔪knife
    🪵cutting board

  3. Step 3/13

    Place the peppers and 65 g cashews in the baking dish.

    🫑red bell pepper
    🥜cashews
    🍳baking dish

  4. Step 4/13

    Drizzle with 1 tbsp olive oil and season with salt and black pepper.

    🫒olive oil
    🧂salt
    ⚫black pepper
    🍳baking dish
    🥄tablespoon

  5. Step 5/13

    Roast the pepper mixture for 20 minutes until the peppers are soft and lightly browned.

    🫑red bell pepper
    🥜cashews
    🫒olive oil
    🧂salt
    ⚫black pepper
    🍳baking dish

  6. Step 6/13

    Bring a large pot of water to a boil while the vegetables roast.

    💧water
    🍲large pot

  7. Step 7/13

    Cook 300 g dried pasta according to its package directions until al dente.

    🍝dried pasta
    🍲large pot

  8. Step 8/13

    Drain the cooked pasta and reserve it in the pot or a serving bowl.

    🍝dried pasta
    🧺colander
    🍲large pot
    🥣serving bowl

  9. Step 9/13

    Juice half a lemon to obtain about 1 tbsp lemon juice.

    🍋lemon juice
    🔪knife
    🍋citrus juicer
    🥄tablespoon

  10. Step 10/13

    Transfer the roasted pepper mixture to the blender with 120 ml water and the lemon juice.

    🫑red bell pepper
    🥜cashews
    🫒olive oil
    🧂salt
    ⚫black pepper
    💧water
    🍋lemon juice
    🍳baking dish
    🥛measuring jug

  11. Step 11/13

    Blend the ingredients until the sauce is completely smooth and creamy.

    🫑red bell pepper
    🥜cashews
    🫒olive oil
    🧂salt
    ⚫black pepper
    💧water
    🍋lemon juice

  12. Step 12/13

    Pour the roasted red pepper sauce over the pasta and toss until evenly coated.

    🍝dried pasta
    🫑red bell pepper
    🥜cashews
    🫒olive oil
    🧂salt
    ⚫black pepper
    💧water
    🍋lemon juice
    🍲large pot
    🥣serving bowl

  13. Step 13/13

    Serve the pasta immediately while warm.

    🍝dried pasta
    🥣serving bowl

Composition

Ingredients

Types

Vegetables, Nuts, Oils, Seasonings, Liquids, Fruits

Ingredients

Red bell pepper, Cashews, Olive oil, Salt, Pepper, Pasta, Water, Lemon juice

Notes

Red bell pepper (cut in half and deseeded), Salt (to taste), Pepper (to taste), Pasta (3 servings, of your choice), Lemon juice (juice of half a lemon)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

516 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 82g, Fat: 15g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 530mg, Magnesium: 78mg, Iron: 3.2mg, Calcium: 32mg, Sodium: 210mg

Vitamins

Vitamin C: 145mg, Vitamin A: 190mcg RAE, Vitamin E: 2.4mg, Folate: 38mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

20 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, baking dish, large pot, colander, measuring jug, tablespoon, citrus juicer, serving bowl

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian, German

Geographic

Germany, Saarland

Various

Aspect

Texture

Creamy, Smooth, Tender, Al dente

Flavors

Sweet, Smoky, Nutty, Tangy, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in portions,Thaw overnight in the refrigerator)