[et_pb_section fb_built=”1″ _builder_version=”4.6.6″ _module_preset=”default” module_alignment=”center” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.6.6″ _module_preset=”default” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]
Roasted Bell Pepper Pasta
A pasta with a sauce filled with vitamines, as it's made out of veggies!
It's super easy to make, just roast the bell pepper and blend it.
- Oven
- Blender
- Cooking pan
- 3 bell peppers
- 1 onion
- 3 cloves garlic
- 120 ml milk
- 150 g pasta ((I used Pipe rigate))
- 200 g chicken thigh
- 1 tsp red chili flakes ((the amount depends on how spicy you would like it))
-
Preheat the oven at 200 °C.
-
Cut the onion and bell pepper in big pieces. Place them together with the garlic on a baking tray. Make sure they are lightly covered with oil. Bake for 20 minutes, turn the vegetables around and bake for 10 minutes.
-
In the meantime, cook the pasta and chicken thigh.
-
Once the vegetables are done, put them in a blender together with the milk and spices. Blend it till smooth.
-
Add the sauce to the pasta and add the chicken.
Vegan: use plant-based milk (I used oat milk).
Seasoning: salt & pepper
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]