Spaghetti with grilled bell pepper sauce & goat cheese
Spaghetti with grilled bell pepper sauce & goat cheese
785kcal Per person
24g Protein
82g Carbs
40g Fat
11g Fiber
Ingredients
- 2 bell peppers
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces spaghetti, whole wheat (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 tablespoon tomato paste (20 g)
- 4 ounces diced tomatoes (112 g)
- 1 teaspoon balsamic vinegar (5 ml)
- 1 teaspoon oregano, dried (2 g)
- 3 tablespoons cream cheese, reduced fat (45 ml)
- 1 ounce goat cheese (28 g)
Preparing this recipe
- Preheat the oven to 410°F (210°C).
- Halve the bell peppers lengthwise, remove the seeds and cut the peppers into quarters. Line a baking sheet with parchment paper, spread the pepper pieces over it, drizzle with half of the oil and roast the peppers in the preheated oven for 15 minutes.
- Meanwhile, cook the spaghetti according to the instructions on the package.
- Finely chop the onion and garlic clove.
- Heat the remaining oil in a pan. Sauté the onion and garlic for 2 minutes. Add the tomato paste and cook for an additional minute. Then, add the diced tomatoes, balsamic vinegar and oregano and heat for 4 minutes.
- Remove the peppers from the oven, place them in a tall container along with the tomato sauce and cream cheese and blend with an immersion blender until smooth. Pour the sauce back into the pan, stir in the drained spaghetti and heat everything together for another minute. Add a dash more water if the sauce becomes too thick.
- Season with salt and pepper to taste. Serve the pasta on a (deep) plate and crumble the goat cheese over the top.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Sprinkle some fresh basil or arugula over the spaghetti with grilled pepper sauce.
2. If you don't have an immersion blender, finely chop everything and mix well.
