Roasted Pepper Pasta

Charred pepper sauce with almonds and pasta. Makes 2 servings.

50 min · Serves 2 · Vegan · ≈482 kcal per serving · ≈14 g protein

Add to a free weekly plan with a shopping list

Ingredients

• 400g green pepper
• 160g dry egg-free pasta
• 6g garlic
• 20g olive oil
• 30g almonds
• 12g fresh basil
• 3g salt

Method

1. Roast halved peppers at 220°C with half the oil for 25 minutes until blistered; peel and chop.
2. Cook pasta until al dente; drain.
3. Blend peppers with garlic, almonds, remaining oil and salt until smooth. Warm in a pan, toss pasta through and finish with basil.

Contains: gluten, tree-nuts.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.