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
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

Roast peppers

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.
Crumb

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.
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!), 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.
Assemble

5 Assemble

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

6 Serve

  • Serve the Roasted Pepper [b]Pasta topped with cherry tomatoes.
  • Garnish with the garlicky bread crumbs and torn fresh basil.
  • Serve immediately.
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