Creamy Red Pepper Pasta
Creamy roasted red pepper pasta with coconut cream and fresh herbs — a nostalgic, dairy-free twist on classic spaghetti that satisfies comfort food cravings without the inflammatory aftermath.
Equipment
Ingredients
Ingredients
organic cassava pasta
250 g
large red bell peppers (seeded, quartered)
2 piece
organic cherry tomatoes
1 cup
garlic cloves
5 piece
yellow onion
0.5 piece
organic extra virgin olive oil
2 tbsp
organic tomato paste
2 tbsp
full fat coconut cream
250 ml
fresh oregano sprig
1 piece
fresh thyme sprigs
3 piece
flaky sea salt
1 pinch
organic parmesan (finely grated)
50 g
Instructions
Preheat oven and prepare vegetables
Preheat oven to 200°C. In a roasting dish, combine the peppers, tomatoes, garlic, onion, olive oil, tomato paste, oregano, thyme, and sea salt.
Roast the vegetables
Toss well to coat and roast for 35–40 minutes until charred.
Cook the pasta
While the vegetables are in their final 10 minutes of roasting, bring a large pot of salted water to a boil. Cook pasta until just under al dente. Reserve 1 cup of the starchy pasta water before draining.
Blend the sauce
Transfer the roasted vegetables (discarding the woody herb stems) and all the concentrated roasting juices into a high-speed blender. Add the coconut cream and a splash of pasta cooking water. Blend on high until the mixture is completely silky, aerated, and smooth.
Combine pasta and sauce
Pour the blended sauce into a large saucepan over medium heat. Add your al dente cassava pasta and a generous grating of organic parmesan. Stir together, adding an extra splash of pasta water as needed, tossing until the sauce is luxurious and perfectly clings to the pasta.
Serve
Serve immediately with extra parmesan and fresh herbs.
Original recipe
Storage
Best served fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.