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Pasta with roasted pepper cheeze sauce

Pasta with roasted pepper cheeze sauce

Based on 25 ratings
"This and many more flavorful recipes can be found in my cookbook “Fit-Mix” (ZS Verlag)."

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
½
bell pepper (red)
½
red onion
87½ g
potatoes
250 ml
water
40 g
cashew nuts
tbsp
vegetable oil
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
tsp
pepper
pasta for serving
MetricImperial

Utensils

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

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How-To Videos

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Homemade seasoning salt

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How to cut an onion

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Homemade pasta

Nutrition per serving

Cal310
Fat24 g
Protein7 g
Carb15 g
  • 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.
    • 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

    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.
    • 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

    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!
    • 40 g cashew nuts
    • tbsp vegetable oil
    • 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
    • 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).

  • Enjoy your meal!

    Pasta with roasted pepper cheeze sauce

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