This European Italian pasta dinner is made of rotelle noodles with creamy red bell pepper sauce, and is free from nuts and soy.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 33 mins – easy
🍽 4 servings – 337 kcal per serving
|
Serving 0g |
Fat 1g |
Sat. fat 0g |
Sodium 8mg |
|
Carbs 68g |
Fibers 4g |
Sugars 5g |
Proteins 11g |
INGREDIENTS
- 12 oz rotelle pasta
- 12 oz red bell peppers
- 1 container garlic soft cheese with herbs
TOOLS
- 1 saucepan
- 1 knife
- 1 colander
- 1 food processor
- 1 oven
- 1 roasting tin
STEPS
Halve and deseed the red bell peppers.
Cut the red bell pepper halves into strips.
Place the red bell pepper strips into a roasting tin.
Preheat the oven to 390°F for 17 minutes.
Put the roasting tin in a hot oven and bake for 10 minutes. Then turn off the heat.
Remove the roasting tin from the oven.
Pour 12 cups of water into a saucepan and turn on the heat. Bring the water to a boil.
Add the rotelle pasta to the boiling water and cook for 10 minutes.
Drain the cooked pasta in a colander.
Put the roasted red bell pepper strips in a food processor. Blend to get a puree.
Place the drained pasta in the saucepan. Add the red bell pepper puree and garlic soft cheese with herbs. Cook for 2 minutes, then remove from the heat.
It’s ready to be served !
