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Dr Rupy’s Roast Pepper Pasta
From the book
Dr Rupy Cooks: Healthy. Easy. Flavour
Over 100 easy and accessible flavour packed recipes
From healthy weekday dinners to nutritious one-pot dishes
Developed for maximum health benefit, accessibility and taste
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Introduction from Dr Rupy Aujla
I’ve tricked so many people into eating (and loving) silken tofu. It works so well in this sauce and it tastes delicious. Plus you get the added benefits of a high- protein ingredient with novel plant chemicals shown to reduce inflammation, as well as a creamy and delicious texture to your pasta. I love making this midweek because it’s so simple to put together and it’s always well received.
Ingredients
Essential kit
You will need: a blender.
Method
Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
Meanwhile, to make the sauce, tip all the ingredients into a blender and blitz until smooth.
Heat the oil in a sauté pan or deep frying pan over a medium heat. Add the onion, garlic and a pinch of salt and fry gently for 6 to 7 minutes until soft. Increase the heat, add the spinach and cook for 2 minutes until wilted.
Drain the pasta, reserving a little of the cooking water. Pour the blended sauce into the pan with the onions and spinach and cook for 1 minute, stirring continuously. Add the cooked pasta to the pan and toss to combine until all the pasta is coated in the sauce. If the sauce is a little thick, loosen with a splash of the reserved pasta cooking water.
To serve, spoon the pasta into bowls, drizzle over a little olive oil and scatter over the basil leaves and grated cheese, if using.
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Reviews
5 out of 5 stars
2 Ratings
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