Oil-Free Roasted Red Pepper and Zucchini Pasta

Although I was not initially planning on writing up this recipe, quite a few of you voted a yes to me putting up this recipe on my blog so here it is! This roasted red pepper pasta recently became one of my new favourite pasta recipes. It is so easy and quick to make, and goes really well with wholewheat pasta as a replacement for refined white pasta. Although I dearly love my white pasta, one of the diet improvements I have been working on recently is to switch to eating more whole grains rather than refined, and this recipe is so delicious you won’t even notice the difference in the pasta!

Ingredients:

  • 250g Organic Wholewheat Fusili
  • 1 large red pepper
  • 1 large ripe tomato
  • 1/2 a large red onion (or 1 small red onion)
  • 1/4 cup tomato paste
  • 3 tbsp nutritional yeast
  • 1 tbsp hummus
  • 2 tbsp tahini
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 1/4 cup unsweetened soy milk (optional)
  • 1 medium zucchini/courgette
  • 1/3 cup roasted pumpkin seeds

Method:

  1. Pre-heat your oven to 190 degrees celsius.
  2. Clean and cut the red pepper into two halves and place on a baking tray lined with baking paper. Also cut the tomato into two halves, and cut the onion into 4 even pieces and place on the baking tray. Roast the vegetables in the oven for 20 minutes.
  3. Cook your wholewheat pasta according to the instructions on the packet.
  4. Once your pepper, tomato and onion have finished roasting, remove them from the oven and allow to cool for 2-5 minutes.
  5. Transfer the roasted veggies into a blender or food processor and add in the tomato paste, nutritional yeast, hummus, tahini, garlic powder, dried basil, paprika, and salt and pepper to taste. Blend the ingredients together until it forms a thick sauce. If you find that your sauce is too thick for your liking, feel free to add in some unsweetened soy milk. Doing so, this will also make your sauce creamier.
  6. Slice up your zucchini and saute in a non-stick pan for 3-5 minutes until golden brown on the sides.
  7. Lastly, pour your pasta sauce over your cooked and drained pasta, add in the cooked zucchini and stir well before serving. You can also optionally top the pasta with roasted pumpkin seeds for a great crunch and extra nutrients!

 

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *