30 Jun Paprika (Roasted Bellpepper ) Pasta
When you want something light but tastes indulgent: Paprika pasta is a step up from the usual tomato based sauce and can keep up with the creaminess of mac and cheese. Bellpepper has a natural umami, that when combined with miso and nutritional yeast, easily becomes a favorite comfort food. The best thing about this recipe is how simple and quick it is to make: You just oven roast the batch of vegetables, chop and puree and voila toss them in your choice of pasta with herbs and youre good to go.
TIP: If you dont have an oven, dry roast vegetables on a pan instead.
Authors note: Click video link above for the full demo. It is my first time to shoot and edit a video on my own so I would be grateful for feedback and comments on how I can do better.
2 large sized red bellpeppers
1 white onion
1 bulb garlic
1 brocolli floret
1 tbsp miso
2 tbsp nutritonal yeast
1 pack of pasta / 250 grams
- Drizzle olive oil on vegetables and roast in the oven for 20 minutes at 170 degrees.
2. While the vegetables are roasting, boil the pasta already and cool it in running water. Set aside.
3. When the time is done, bring out roasted vegetables and puree them in a blender or a food processor and add the spices: Miso, Chillipaste (I use Korean Gochujang)
4. Pour over sauce on cooked pasta. Mix with a spatula and add Brocolli, tomatoes and choice of herbs.