INGREDIENTS
Roasted Red Pepper & Tomato Pasta
Servings - 2
INGREDIENTS
Tomato - 220 grams
Red bell pepper - 10 grams
Salt - 1/2 teaspoon
Olive oil - 1 tablespoon
Flat pasta - 160 grams
Hot water - 1200 milliliters
Tofu - 100 grams
Parmesan cheese - 30 grams
Garlic cloves - 8 - 10
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Black pepper - 1/4 teaspoon
Chilli flakes - 1 teaspoon
Parsley - 1 tablespoon
Parmesan cheese - for garnishing
Parsley - for garnishing
PREPARATION
1. In a baking dish, add 220 grams tomato, 10 grams red bell pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil. Mix well.
2. Preheat the oven to 392°F/200°C and bake for 12 - 15 minutes. Remove from the oven.
3. In a bowl, add 160 grams flat pasta and 1200 milliliters hot water. Soak for 15–20 minutes, then strain the pasta once soaked.
4. In a blender, add roasted tomato mixture, 100 grams tofu, 30 grams parmesan cheese, 8 - 10 garlic cloves, 1/2 teaspoon salt and 1 teaspoon paprika. Blend until smooth.
5. Transfer the blended mixture to a pan and stir well. Add 1/4 teaspoon black pepper and 1 teaspoon chilli flakes, mix well, and cook for 1–2 minutes.
6. Remove from the heat and place it on a board. Add the soaked noodles and toss well with the sauce.
7. Pour the prepared pasta onto the serving plate. Garnish with Parmesan cheese and parsley.
8. Serve hot.