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.
NEW!
Cals 607 · Prot 20 · Carbs 91 · Fat 13
Vegetarian
Family-Friendly
Calorie smart
Try Hello Chef Now
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.
NEW!
Cals 607 · Prot 20 · Carbs 91 · Fat 13
Vegetarian
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta and sauce
Red pepper
2 Piece
Vegetable oil
1 Tbsp
Whole-wheat spaghetti 10*
200 Grams
Chilli flakes
2 Grams
Cream cheese 4*
20 Grams
Olive oil
1 Tbsp
Whole milk 4*
100 ML
Vegetable stock cube
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
Parmesan 4*
30 Grams
Olive oil
1 Tbsp
Panko bread crumbs
10 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Toppings
Cherry tomatoes
150 Grams
Fresh basil
15 Grams

Allergens

*10 Wheat, *4 Milk
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.

Before you start

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

Instructions

Roast peppers

1 Roast peppers

Preheat the oven to 220°C/200°C fan. Halve and de-seed 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 (see pro tip!). 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.
Crumb

2 Crumb

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

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.
Blitz

4 Blitz

Meanwhile, once ready, add the roasted red peppers, a pinch of chilli flakes (spicy!), the cream cheese, olive oil, remaining Parmesan, 100/150/200ml milkvegetable stock cube, brown sugar, garlic onion powdertomato pastesmoked paprika and a squeeze of lemon juice to a blender. Blend for 2 min until smooth. 
Assemble

5 Assemble

Return the drained pasta to its pan with the blitzed pepper sauce. Warm over a medium heat for 3 min.
Serve

6 Serve

Divide the roasted pepper pasta among plates. Top with the cherry tomatoes. Garnish with the bread crumbs. Tear the basil over the top. Serve immediately.
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