Roasted Bell Pepper Sauce Pasta

Looking for something different? This roasted bell pepper sauce pasta is smokey, delicious and nutritious.

Red bell peppers are rich in vitamin A, vitamin C and minerals like potassium. Vitamins A and C both act as antioxidants in the body. They fight off inflammation and damage to cells. Although inflammation is a normal process in our body, too much inflammation can be harmful to our health. Some studies suggest a link between inflammation and the development of diseases like heart disease. We can get antioxidants through our diet by eating variety of colorful fruits and vegetables.

I served the pasta with pan-seared salmon in garlic and lemon and a lemony mint sauteed asparagus. Serve with a protein of your preference and vegetables on the side.

Roasted Bell Pepper Sauce Pasta

• Prep time: 10 minutes
• Total time: 60 minutes

Servings: 2-4 people

Ingredients:

Sauce:

• 3 medium sized bell peppers (570 g)
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon sea salt Pasta with sauce:
• pasta of choice (I used Banza's rotini pasta)
• 3 cloves garlic, minced

Instructions:

1. Pre-heat oven to 475 degrees.
2. Prepare bell peppers by cutting in half and taking out seeds.
3. Spray/brush a baking sheet with olive oil or line with parchment paper for easy clean up. Place the peppers on the tray.
4. Once oven is heated, place baking sheet at the bottom of the oven. Roast for 20 minutes. While waiting for the peppers to cook, make pasta following box instructions. Set pasta aside.
5. After 20 minutes, set the oven to broil on high. Move the peppers to the top of the oven. Broil for 3-5 minutes.
6. Remove peppers from oven and place on a plate to cool for about 5 minutes.
7. Combine all sauce ingredients in a blender. Blend for 30-60 seconds or until smooth. Taste and adjust seasoning as preferred.
8. Heat saucepan with 1-2 tablespoons of olive oil. Cook garlic in medium heat until fragrant. Remove pan from heat and add the pasta. Mix thoroughly to avoid pasta from sticking to the bottom of the pan.
9. Add sauce to the pasta and mix well until pasta is evenly coated with sauce.

To Serve

• Top with fresh parsley or fresh basil if desired

Note

• If you don't have sherry vinegar, you can use red wine vinegar instead. You may also omit this ingredient if you don't have either at hand.

Nutrition

Serves 4 people
Serving size: about 1 1/4 cups (234 g)
Calories: 209 kcal
Carbohydrates: 28 g
Protein: 7 g
Fat: 9 g
Sodium: 315 mg
Calcium: 38 mg
Iron: 2 mg
Potassium: 512 mg

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