See the recipes below for some of the delicious creations you can make with San Remo.
Creamy Vegan Capsicum Pulse Penne
Serves: 2
=R1=
Spaghetti with Blistered Cherry Tomatoes, Capers & Basil
Serves: 2
=R2=
Tabouli & Chickpea Spirals
Serves: 2
=R3=
Vegan Pesto Pasta with Broccolini
Serves: 2
=R4=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 4 large red capsicums, halved
- 250g San Remo Pulse Pasta Penne
- 2 garlic cloves, sliced
- 1 red birdseye chilli, sliced
- 1 tbsp almond butter
- ½ cup almond milk
- 1 tbsp cornflour
- 2 tbsp extra-virgin olive oil
- Salt & pepper
- Toasted pine nuts, to serve
- Basil leaves, torn, to serve
Method
- Place halved capsicums on tray lined with foil and place under hot grill until skin is blackened.
- Once skin is fully blackened, place capsicums in bowl, cover with clingwrap (this allows the capsicums to steam and helps the skin tear away) and allow capsicums to cool.
- Bring pot of salted water to boil and cook pasta as per packet directions.
- While pasta is cooking, peel capsicums and place in food processor with garlic, chilli, almond butter, almond milk, cornflour, oil and salt and pepper.
- Blitz mixture until smooth, then place in frypan and cook for about 3–5 mins to cook out flour.
- Once pasta is cooked, toss it through sauce.
- To finish, top with toasted pine nuts, extra-virgin olive oil and torn basil leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
