This is a twist on a traditional spaghetti Bolognese recipe. This roasted sweet peppers pasta recipe was a dish that magically unfolded from a flop of a hummus recipe I was trying to create. Yup, I said it, flops happen to all of us.
Instead of tossing my flop, I decided it had to be useful in some way. I couldn’t bare the thought of throwing away food. Especially when there was nothing wrong with it, besides it not tasting good as a hummus as I had set out to create.
The twisted sweet peppers pasta is born
I’m honestly such a fan of this pasta now, I’ve made it a few times since the initial flop and every time I’m surprised by how great it tastes. It goes really well with quinoa or rice too.
Sweet mini peppers
My weekly Misfit box often comes with a whole bunch of sweet peppers and while these are amazing in stir fry’s and salads I wanted to make a something different. I roasted these bright and beautiful babies in some olive oil. Even on their own, they taste wonderful.
A roasted sweet peppers sauce
After roasting, these babies get tossed into a blender or food processor along with pumpkin seeds, lemon juice and salt. It’s that simple really. From blender they go the pot and cook up with tomato puree, TVP and some extra spices.
Hold up!! What is TVP?
TVP is textured vegetable protein or soy ‘meat’. It is the by-product of defatted soy once the oil has been removed. Besides being quick to cook, it is super high in protein and low fat. It’s really a winner or a protein option for me. The texture is just like mince (ground beef) and compared to over vegan ground ‘beef’ options it’s a cleaner version.
If staying away from soy is your thing, just replace this with 2 cans of washed and drained lentils for a just as delicious meal.
This pasta is:
- High protein
- Loaded with vitamin A, C, Iron, Calcium
- High in minerals – Magnesium, Manganese, potassium, phosphorus
Perfect dinner meal
Trust me when I say, your significant other will love this meal as much as you will. It’s uber satisfying and with all those nutrients and vitamins it should be a weekly staple.
To make this pasta gluten free, use gluten free pasta or zucchini/veggie noodles.
Without further ado, I present to you my roasted sweet peppers pasta recipe
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.
- 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.
If you’re a pasta lover like me, give this quick and delicious vegan lasagne a try too. You could even use this roasted peppers ‘mince’ in this lasagne.
Until next time, happy cooking.