CREAMY ROASTED CAPSICUM PASTA 🍅⁠

Name: CREAMY ROASTED CAPSICUM PASTA 🍅
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: - 3 red capsicums, sliced into chunks; - 16 baby vine ripened tomatoes, or 1 punnet cherry tomatoes; - 1 brown onion, peeled & sliced into chunks; - 3 garlic cloves, peeled; - 3 tbsp extra virgin olive oil; - 3 sprigs thyme, leaves picked; - 250g (8.8oz) pasta of choice; - 400ml tin coconut cream, cream only, not liquid; To serve

6 steps

Prep:15minCook:20min

CREAMY ROASTED CAPSICUM PASTA 🍅⁠ ⁠ This has to be my favourite pasta dish of ALL TIME. The sauce is just divine and it only takes 10 minutes to prep. ⁠ ⁠ I love to serve mine with pulse pasta or edamame pasta to up the protein content. You can also swap out the coconut cream for ricotta. It’s delicious either way! ⁠ ⁠ Who else loves this one? 🤍 ⁠ ⁠ Ingredients: ⁠ - 3 red capsicums, sliced into chunks⁠ - 16 baby vine ripened tomatoes, or 1 punnet cherry tomatoes⁠ - 1 brown onion, peeled & sliced into chunks⁠ - 3 garlic cloves, peeled⁠ - 3 tbsp extra virgin olive oil⁠ - 3 sprigs thyme, leaves picked⁠ - 250g (8.8oz) pasta of choice⁠ - 400ml tin coconut cream, cream only, not liquid⁠ ⁠ To serve:⁠ - Grated parmesan⁠ - Chilli flakes, optional⁠ - Picked basil leaves⁠ ⁠ Method: ⁠ Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.⁠ ⁠ Spread the capsicum chunks, tomatoes, onion and garlic across the baking tray. Drizzle the extra virgin olive oil over the top and season generously with sea salt and black pepper. Sprinkle the thyme leaves over the top. ⁠ ⁠ Bake in the preheated oven for 25-30 minutes. ⁠ ⁠ Whilst the vegetables are cooking, prepare your pasta of choice as per the packet instructions. ⁠ ⁠ Once the vegetables are cooked, remove the tray from the oven. Transfer to a blender or food processor. Add the coconut cream and blend until smooth. Season to taste with sea salt and black pepper. ⁠ ⁠ Toss the Napoletana sauce through the cooked pasta. Divide between serving plates. Garnish with parmesan cheese, chilli flakes and picked basil leaves. ⁠ ⁠ Time to cook: 35⁠ Serves: 3-4⁠ ‧⁠ ‧⁠ ‧⁠ ‧⁠

Updated at: Sun, 04 Feb 2024 06:12:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories627.2 kcal (31%)

Total Fat37.9 g (54%)

Carbs60.1 g (23%)

Sugars7.6 g (8%)

Protein9.2 g (18%)

Sodium82.5 mg (4%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3red capsicums

sliced into chunks

16baby vine ripened tomatoes

or 1 punnet cherry tomatoes⁠

1brown onion

peeled & sliced into chunks

3garlic cloves

peeled

3 Tbspextra virgin olive oil

3 sprigsthyme

leaves picked

250gpasta

of choice⁠

400mltin coconut cream

cream only, not liquid⁠

Instructions

Step 1

Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.⁠

Step 2

Spread the capsicum chunks, tomatoes, onion and garlic across the baking tray. Drizzle the extra virgin olive oil over the top and season generously with sea salt and black pepper. Sprinkle the thyme leaves over the top. ⁠

Step 3

Bake in the preheated oven for 25-30 minutes. ⁠

Step 4

Whilst the vegetables are cooking, prepare your pasta of choice as per the packet instructions. ⁠

Step 5

Once the vegetables are cooked, remove the tray from the oven. Transfer to a blender or food processor. Add the coconut cream and blend until smooth. Season to taste with sea salt and black pepper. ⁠

Step 6

Toss the Napoletana sauce through the cooked pasta. Divide between serving plates. Garnish with parmesan cheese, chilli flakes and picked basil leaves. ⁠

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