Red pepper and sun-dried tomato pasta
A sauce of roasted peppers, sun-dried tomatoes and almonds, blended rough and tossed with pasta. Smoky, a little sweet, and mostly from jars.
- Time
- 20 min
- Serves
- 2
- Kind
- Pasta
Method
- Set a large pan of salted water on to boil. Drain the roasted peppers and the sun-dried tomatoes.
- Toast the almonds in a dry frying pan over a medium heat for 3 to 4 minutes, shaking, until fragrant and darker in spots.
- Cook the pasta for the time on the packet, until tender with a slight bite.
- Blend the roasted peppers, sun-dried tomatoes, almonds, garlic, smoked paprika and olive oil with a pinch of salt into a rough sauce, leaving some texture.
- Scoop out a mugful of the cooking water, drain the pasta and put it back in the pan. Add the sauce and a splash of the water and stir over a low heat for 1 to 2 minutes, until hot and coating the pasta.
- Serve in bowls with the basil torn over the top.
Tip Blend in short bursts to keep some texture. Smooth is fine, but a few almond pieces make it more interesting to eat.
Per portion
| Energy | 599 kcal |
| Protein | 18 g |
| Carbohydrate | 81 g |
| of which sugars | 11 g |
| Fat | 21 g |
| of which saturates | 2 g |
| Fibre | 8 g |
| Salt | 1.22 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- roasted peppers150 g
- sun-dried tomatoes60 g
- almonds30 g
- garlic1 clove
- basil½ bunch
- smoked paprika1 tsp
- olive oil1 tbsp
