Homemade Roasted Capsicum Pasta

HOMEMADE ROASTED CAPSICUM PASTA

Serves: ~6                                                                                        

Ingredients:

o   1x small onion

o   3x tablespoons of minced garlic OR 2-3x cloves of garlic

o   1x tablespoon of olive oil

o   Salt and pepper

o   1x packet of pasta of choice (recommended San Remo Pulse pasta for higher protein intake)

o   2x medium sized capsicums

o   ½ cup milk of choice

o   2x tablespoons of pesto or dried basil

o   Parmesan cheese to serve

o   Optional: Fresh parsley to serve

Method:

1.   Preheat oven to 200 degrees

2.   Line a roasting tray with baking paper

3.   Cut the onion in half and peel the garlic cloves. Slice the capsicums into quarters and de-seed

4.   Drizzle with olive oil and season with salt and pepper

5.   Roast in the oven until the vegetables are charred/ soft (~20 minutes)

6.   ~10-15 minutes in, boil a pot of water and cook pasta as per packet instructions

7.   When cooked, transfer the onion, garlic (or minced garlic) and roasted capsicum into the blender

8.   Blend until combined and smooth. Add some extra olive oil if needed.

9.   Transfer the blended sauce into a large pan and cook for a few minutes until the sauce bubbles. Add salt and pepper if needed.

10.   Stir in the milk and pesto/dried basil and whisk to combine if needed

11.    Drain the pasta and add into the pan and stir to combine with the pasta

12.   Optional: Serve with fresh chopped parsley

TIPS/INFO:

-      Use a proper blender/food processor rather than a stick blender if you can. This will make the texture creamier/ less lumpy.

-      Pulse Pasta is high protein at ~27g per serve, helping you stay fuller for longer

-      This sauce is perfect for freezing for an easy, throw together meal.

-      Add Pine nuts for extra crunch, texture and flavour.

*adapted from feelgoodfoodie.net