Pasta with roasted pepper cheeze sauce

Pasta with roasted pepper cheeze sauce

Based on 16 ratings

Sebastian Copien, cook and cookbook author

www.sebastian-copien.de

“This and many more flavorful recipes can be found in my cookbook “Fit-Mix” (ZS Verlag).”

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
bell pepper (red)
red onion
175 g potatoes
500 ml water
80 g cashew nuts
7 tbsp vegetable oil
5 g chili pepper
½ tsp paprika
lemon zest
1 slice garlic
1 tbsp lemon juice
1 tbsp miso paste
2 tsp vegan Worcestershire sauce
½ tsp Dijon mustard
1 tsp sea salt
¼ tsp pepper
pasta for serving
Metric
Imperial

Utensils

  • kitchen towel
  • baking sheet
  • oven
  • vegetable peeler
  • pot
  • citrus press
  • blender
  • cutting board
  • knife

Nutrition per serving

Cal
310
Protein
7g
Fat
24g
Carb
15g

Step 1/3

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.
  • 1 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

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.
  • 1 red onion
  • 175 potatoes
  • 500 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

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!
  • 80 cashew nuts
  • 7 tbsp vegetable oil
  • 5 chili pepper
  • ½ tsp paprika
  • 1 lemon zest
  • 1 slice garlic
  • 1 tbsp lemon juice
  • 1 tbsp miso paste
  • 2 tsp vegan Worcestershire sauce
  • ½ tsp Dijon mustard
  • 1 tsp sea salt
  • ¼ 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).

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