Roasted Red Pepper Pasta

I decided to start my blog with a D E L I C I O U S pasta recipe.

PASTA!? What? A carb? I can't eat that, it will make me fat.

Yes, that is most peoples reaction to these type of dishes.

The message I want to leave with you today is:

Do not FEAR foods ❌.

I know some people are very hesitant to eat carbs because of the negative connotation carbohydrates have, and truthfully so was I at one point in my life. But science shows us that carbohydrates have many beneficial nutrients in them that are necessary for our body to function.

However choosing the “right” pastas (like whole wheat pasta, brown rice pasta, etc.) that are full of fibre and micronutrients is key.

Please give this Roasted Red Pepper Pasta a try, tag us on Instagram or Facebook with a picture of your dish and let us know how much you enjoyed it.

Ingredients:

2 large red peppers

1 cup baby tomatoes

3 cloves garlic

1 onion

1/2 cup coconut milk/cream

1 tbsp. corn starch

1 tsp chili flakes

2 leaves fresh basil / 1 tsp basil spice

Salt & pepper

1 tbsp. tomato paste

2 tbsp. olive oil

Method:

Preheat oven at 220°C.

Brush 1 tbsp. of olive oil over a baking sheet and lay peppers on their sides.

Bake for 15 minutes and turn peppers over for a remaining 15 minutes.

Whilst the peppers are baking:

⁃ boil pasta of your choice.

⁃ dice tomatoes, garlic and onion. Fry in 1 tbsp. olive oil until soft. Put pan aside to cool.

Once peppers are baked, let cool and peel off skin.

Remove stems and seeds.

Place peppers, tomatoes, onion, garlic and remaining ingredients into a blender and blend until smooth.

Pour into pot and stir until thick.

Add pasta into sauce and enjoy every bite

Jess

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