Roasted Capsicum Pasta
My vibrant and flavourful pasta is a perfect blend of comfort and Blue Zone ingredients. Combining the sweetness of roasted red capsicum with the umami richness of nutritional yeast, this dish offers a creamy, dairy-free alternative to traditional pasta sauces. The use of spelt or rice pasta makes it suitable for those avoiding gluten, while the addition of coconut milk lends a subtle tropical note. This versatile recipe is vegan and gluten-free.
Servings
4
Prep time
Cook time
Recipe
Vegan
Ingredients
- 2 red capsicums
- 2 yellow capsicums
- 3 tbsp extra-virgin olive oil
- Salt, to taste
- 350g spelt or rice pasta of your choice
- 1 brown onion, finely diced
- 4 garlic cloves, finely diced
- 4 tbsp nutritional yeast flakes, plus extra to serve
- ½ cup coconut milk
- Fresh basil leaves, to serve
Method
- Preheat the oven to 220°C.
- Place the whole capsicums on a lined baking tray. Season with 2 tbsp olive oil and a pinch of salt.
- Roast for approximately 30 mins, then remove from oven and cover in foil. Leave under the foil for 10 mins before removing the charred skin and seeds. Set aside.
- Add the pasta to boiling salted water and cook according to the packet instructions. Drain and set aside.
- Meanwhile, heat 1 tbsp olive oil in a large pan. Saute the onion and garlic until soft and fragrant, about 3–5 mins
- Transfer the onion mixture, roasted capsicum, yeast flakes, coconut milk and salt to a food processor and blend until smooth. Return the capsicum sauce to the pan over low heat and gently bring to the boil.
- Once boiling, turn down the heat and let the sauce simmer until it thickens
- Remove from heat and add the cooked pasta to the sauce, stirring well to combine. Serve with a sprinkle of yeast flakes and fresh basil.
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