Pine Nut & Red Pepper Pasta
Serves 2, Total time 45 minutes
This pasta is simple yet delicious - a twist on the classic pine nut pesto combination. The sauce will also keep in a jar in the fridge so feel free to make double, triple etc and save for later meals.
Image Source: https://www.rhiansrecipes.com/vegan-roasted-red-pepper-pasta-gf/
(This image is an example of how the finished product could look, the linked recipe is different.)
Ingredients
2 tbsp olive oil
3 red peppers
1 brown onion
3 garlic cloves
Punnet of tomatoes (I prefer on-the-vine)
2 tbsp nut milk
Handful of pine nuts
Pinch of chilli flakes
Sea salt flakes
Ground black pepper
180g pappardelle (or any other pasta)
Method
1. Preheat the oven to 200 degrees celsius.
2. Chop the peppers into quarters and lay them out on a roasting tray, skin side up. Add the tomatoes to the tray also. Drizzle everything in olive oil and roast for about 20 minutes, until slightly charred.
3. Add the remaining olive oil to a pan with the garlic and onion, and cook for about 10 minutes. Stir often.
4. Remove the tomatoes and peppers from the oven and leave for 10 minutes to cool.
5. Blend together the peppers, tomatoes, onion and garlic until a smooth creamy sauce is formed.
6. Boil your pasta according to the packet - this should take less than 10 minutes.
7. Dry toast your pine nuts in a clean pan.
8. Add half a cup of the starchy pasta water to the sauce mixture and then drain the pasta. Add the sauce into the pan with the pasta and toss thoroughly on high heat. Add a good pinch of chilli flakes, salt and pepper at this stage too. Top with the toasted pine nuts.