Roasted sweet peppers Pasta
A twist on a traditional spaghetti Bolognese, this roasted sweet peppers pasta is something so satisfying and delicious. This pasta is highly nutritious in vitamins, minerals and offers a decent amount of protein per serving.
Prep Time15 mins
Cook Time40 mins
- 2 cups sweet peppers
- 1 tbsp olive oil
- 1/2 cup pumpkin seeds
- 2 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 can tomato puree (227g)
- 2 tbsp lemon juice
- 2 cups TVP
- 4 cups hot water
Pre heat the overn to 400F or 200C
Boil 4 cups of water with 1 tsp salt and soak the TVP while preparing the other ingredients.
Toss the peppers in the 1 tbsp oil and place on a baking sheet. Bake for 20minutes or until showing brown scorch marks.
Remove the peppers seeds, I did this by roasting them then pulling the stalks out. If some seeds remain that's okay :)
In a blender or food processor, add the peppers, 1 tbsp lemon juice, 1/2 cup pumpkin seeds (pepitas) and 1/2 tsp salt. Blend until smooth.
Drain the TVP and cook on high to remove extra moisture.
If eating with pasta, boil your water and cook your pasta now.
Add the garlic and smoked paprika to the TVP when the TVP resembles drier ground beef.
Add the tomato puree and the roasted peppers mix to the TVP. Cook for 5-10 minutes.
Serve with a squeeze of fresh lemon juice, some fresh basil and black pepper.
Calories based on 1 serving and without pasta.
Suitable with pasta of choice from wheat to gluten free or quinoa and rice.