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 pankobreadcrumbs.
Cook for 3 min, stirring, until the breadcrumbs 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-wheatpasta 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!), creamcheese, oliveoil, remaining gratedParmesan, 100 mlmilk, vegetablestockcube, brownsugar, garliconionpowder, tomatopaste, smokedpaprika and a squeeze of lemonjuice to a blender.
Blend for 2 min until smooth.
5 Assemble
Return the drained pasta to its pan with the blitzed peppersauce.
Warm over medium heat for 3 min.
6 Serve
Serve the Roasted Pepper [b]Pasta topped with cherrytomatoes.
Garnish with the garlickybreadcrumbs and torn freshbasil.