Pasta with roasted pepper cheeze sauce

Based on 16 ratings

“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
  • cutting board
  • knife
  • vegetable peeler
  • pot
  • citrus press
  • blender

Nutrition per serving

Cal
310
Protein
7 g
Fat
24 g
Carb
15 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.
    • 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.
    • red onion
    • 175 g 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 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
    • 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).