Roasted pepper pasta

Roasted pepper pasta
Roasted pepper pasta

Roasted pepper pasta

Ever since I discovered the wonder of the one-pot pasta, I can’t stop using this amazingly easy way to make pasta. I think I already knew that I am a fan of little dishes, but this delicious red pepper paste is also a winner.

Take a large pan

The only point of attention with this recipe is that you take a pan that is large enough. I must admit that I started making this dish and halfway through I discovered that the pan was really too small. A standard frying pan, for example, is already on the right side. So take a big bite or a casserole to make this dish, then you are always in the right place.

It is a vegetarian pasta with – the name already gives it away – a lot of red pepper. Of course, you can add meat if you want to, but in terms of taste, you really don’t need it!

Roasted pepper pasta recipe

PREPARATION TIME:   20 min    Persons:   6     CALORIES:     430 kcal

INGREDIENTS

  • 1 1/4 liters of vegetable stock
  • 1 tbsp olive oil
  • 450 gr Fettucine pasta
  • 1 onion chopped
  • 4 cloves of garlic, chopped
  • 350 gr roasted peppers from a pot
  • 400 gr tin of diced tomatoes
  • 1/4 tsp chili flakes optional
  • Pepper and salt
  • 120 gr cream cheese
  • Fresh basil
  • Parmesan cheese

INSTRUCTIONS

  1. Cut the onion thinly and finely chop the garlic. Remove the peppers from the jar and cut them into thin strips
  2. Heat the olive oil in a large pan over medium heat. Fry the onion and garlic until translucent.
  3. Now add the stock, red pepper strips, a tin of diced tomatoes, and some fresh black pepper. Add the Fettucine and make sure everything is covered with moisture as much as possible.
  4. Put a lid on the pan and turn up the heat. As soon as it boils, stir it again well, put the lid back on and lower the heat.
  5. Let it simmer for about 10-12 minutes, stirring every few minutes, then quickly put the lid back on.
  6. After 10 minutes you check whether the pasta is al dente. Once the pasta is cooked, remove it from the heat.
  7. if you have too little moisture in between, add a little water.
  8. Divide the cream cheese over the pasta and stir well until you have a creamy sauce.
  9. Serve with fresh basil and parmesan cheese

NUTRITIONAL VALUE PER SERVING

Calories: 430 kcal

Carbohydrates: 67 g

Protein: 13 g

Fat: 13 g

Saturated fats: 5 g

Trans Fat: 1 g

Cholesterol: 85 mg

Sodium: 1813 mg

Potassium: 496 mg

Fiber: 4 g

Sugar: 8 g

Vitamin A: 1153 IU

Vitamin C: 37 mg

Calcium: 105 mg

Iron: 3 mg

DISCLAIMER

The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.

 

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