Red Pepper Pasta (oven-based)
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Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
47
High
Nutrition per serving
Calories651.8 kcal (33%)
Total Fat21.2 g (30%)
Carbs99 g (38%)
Sugars10.4 g (12%)
Protein17.6 g (35%)
Sodium316.7 mg (16%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut the top off of the garlic head. Placed sliced red peppers, whole shallots, whole cherry tomatoes, garlic, and seasonings in a large baking tray. Toss with olive oil to coat all the veggies.
Step 2
Bake uncovered at 450 for 30-35 minutes until the vegetables are charred.
Step 3
Cook your pasta according to package instructions. Make sure to reserve pasta water.
Step 4
Add pasta water, roasted vegetables, and leftover juices from the baking tray into a high-speed blender. Blend until smooth and pour sauce into a pan. Mix in tomato paste. Summer on low heat for a few minutes and add pasta.
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