Pasta with roasted pepper cheeze sauce

Step 1/3

• ½ bell pepper

• kitchen towel
• baking sheet
• oven
• cutting board
• knife

Pre-heat the grill function of your oven to high. Halve bell pepper with a knife, remove core, and wash them. Place halves with skin-side up on a baking sheet and bake on high for approx. 10 min. until skin is completely black. Remove from oven, cover with a slightly wet towel and let cool. Remove black skin from pepper with a knife and discard.

Step 2/3

• ½ red onion
• 87½ g potatoes
• 250 ml water

• vegetable peeler
• pot

Peel and dice onion and potatoes. Transfer diced onion and potatoes to a pot, cover with water, and cook for approx. 15 min. until tender. While cooking, reserve some cooking water. Strain the mixture and set aside.

Step 3/3

• 40 g cashew nuts
• 3½ tbsp vegetable oil
• 2½ g chili pepper
• ¼ tsp paprika
• ½ lemon zest
• ½ slice garlic
• ½ tbsp lemon juice
• ½ tbsp miso paste
• 1 tsp vegan Worcestershire sauce
• ¼ tsp Dijon mustard
• ½ tsp sea salt
• ⅛ tsp pepper
• pasta for serving

• pot
• citrus press
• blender

Transfer potato-onion mixture, remaining water, and roasted red pepper to a blender. Add cashew nuts, vegetbale, chili pepper, paprika, lemon zest, garlic slice, lemon juice, miso paste, vegan Worcestershire sauce, mustard, salt and pepper. Mix on high for approx. 1 min. In a large pot, cook pasta until al dente according to package instructions. Add sauce and toss to coat. Enjoy!

Looking for more recipes?

This and many more quick recipes can be found in Sebastian Copien´s cookbook “Fit-Mix” (ZS Verlag).

Enjoy your meal!