Roasted Pepper Pasta with Wholewheat Spaghetti

Name: Roasted Pepper Pasta with Wholewheat Spaghetti and a Garlicky Crumb
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Red pepper; 1 Tbsp of Vegetable oil; 200 Grams of Whole-wheat spaghetti; 2 Grams of Chilli flakes; 20 Grams of Cream cheese; 1 Tbsp of Olive oil; 100 ML of Whole milk; 1 Piece of Vegetable stock cube; 5 Grams of Brown sugar; 4 Grams of Garlic onion powder; 30 Grams of Tomato paste; 2 Grams of Smoked paprika powder; 1 Piece of Lemon; 1 Piece of Garlic cloves; 30 Grams of Grated Parmesan; 1 Tbsp of Olive oil; 10 Grams of Panko bread crumbs; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Cherry tomatoes; 15 Grams of Fresh basil

and a Garlicky Crumb

Trying to eat healthily, but still craving comfort food? Look no further! In this recipe, we've replaced white pasta with whole-wheat.

228 Reviews

Cals 627 · Prot 31 · Carbs 98 · Fat 13

Vegetarian

Family Friendly

45 min

Roasted Pepper Pasta with Wholewheat Spaghetti and a Garlicky Crumb

Trying to eat healthily, but still craving comfort food? Look no further! In this recipe, we've replaced white pasta with whole-wheat.

228 Reviews

Cals 627 · Prot 31 · Carbs 98 · Fat 13

Vegetarian

Family Friendly

Ingredients

Pasta and sauce

Red pepper

2 Piece

Vegetable oil

1 Tbsp

Whole-wheat spaghetti 9*10*11*

200 Grams

Chilli flakes

2 Grams

Cream cheese 4*

20 Grams

Olive oil

1 Tbsp

Whole milk 4*

100 ML

Vegetable stock cube 15*

1 Piece

Brown sugar

5 Grams

Garlic onion powder

4 Grams

Tomato paste

30 Grams

Smoked paprika powder

2 Grams

Lemon

1 Piece

Crumb

Garlic cloves

1 Piece

Grated Parmesan 4*

30 Grams

Olive oil

1 Tbsp

Panko bread crumbs 10*11*12*

10 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Toppings

Cherry tomatoes

150 Grams

Fresh basil

15 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *15 Celery, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2638 / 627
Fats (g)	12.5
of which saturated (g)	3.2
Carbohydrates (g)	98
of which sugars (g)	20.6
Fibers (g)	16.2
Proteins (g)	31.4
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast peppers

Preheat the oven to 220°C/200°C fan.
Halve and deseed the red peppers.
Place them on a baking tray, skin-side up.
Drizzle with vegetable oil and roast for 30 min or until the skins are charred.
Set aside and allow to cool.
Once cool enough to handle, remove the skins.

Tip! Cover the peppers with foil as soon as they come out of the oven. This will steam them, which will make peeling easier. Roast the tomatoes in the oven with the peppers.

2 Crumb

Meanwhile, peel and mince the garlic.
Heat a large pan over medium-high heat with a drizzle of olive oil.
Add the garlic and panko bread crumbs.
Cook for 3 min, stirring, until the bread crumbs are toasted.
Transfer to a bowl and add half of the grated Parmesan.
Season with salt and pepper.
Chop the tomatoes into quarters.

3 Pasta

When the peppers are almost ready, bring a large pot of salted water to the boil.
Once boiling, add the whole-wheat pasta and cook for 10-12 min until 'al dente' or cooked to your liking. Drain.

4 Blitz

Meanwhile, once ready, add the roasted red peppers, a pinch of chilli flakes (spicy!), cream cheese, olive oil, remaining grated Parmesan, 100 ml milk, vegetable stock cube, brown sugar, garlic onion powder, tomato paste, smoked paprika and a squeeze of lemon juice to a blender.
Blend for 2 min until smooth.