Pasta with roasted pepper sauce & pumpkin
Pasta with roasted pepper sauce & pumpkin
543kcal Per person
15g Protein
69g Carbs
23g Fat
10g Fiber
Ingredients
- 6 ounces pumpkin (frozen) (168 g)
- 1 bell pepper
- ½ red onion
- 2 teaspoons Italian seasoning (4 g)
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces penne, whole wheat (84 g)
- 1 clove garlic (5 g)
- ½ tablespoon balsamic vinegar (8 ml)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Thaw the pumpkin pieces.
- Cut the bell pepper lengthwise into sections and remove the seeds. Cut the onion into wedges.
- Spread the pumpkin, bell pepper, onion and Italian seasoning in a roasting pan and drizzle with oil. Toss together and season with pepper and salt. Roast the pumpkin mixture in the oven for 15 minutes until cooked.
- Prepare the pasta according to the package instructions. Drain and save the cooking water.
- Blend the bell pepper, onion and garlic into a puree in a tall bowl using an immersion blender. If the mixture isn't smooth enough, add a little cooking water. Season with pepper and salt.
- Mix the pepper puree with the pasta and serve in a deep plate. Top with the roasted pumpkin and drizzle with balsamic vinegar to taste.
Requisites:
- (Immersion) blender
Tip van FitChef
1. If you don't have an immersion blender, chop the bell pepper, onion and garlic into small pieces and mix with the pasta.
2. Garnish this pasta with fresh oregano or basil.
