Roasted Red Pepper and Tomato Sauce with Chickpea Pasta, Spinach, and Fresh Herbs
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This flavorful and healthy dish combines roasted red peppers and tomatoes to create a rich sauce, served over protein-packed chickpea pasta with fresh spinach and herbs.
Ingredients:
• 2 large red bell peppers
• 4 ripe tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 1/2 cup vegetable broth or water
• 8 ounces chickpea pasta
• 2 cups fresh spinach leaves
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)
Instructions:
1. Roast the Vegetables:
o Preheat your oven to 425°F (220°C).
o Place the red bell peppers and tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
o Roast in the preheated oven for 20-25 minutes, or until the skins are blistered and slightly charred.
o Remove from the oven and let cool. Once cooled, peel off the skins and remove the seeds from the peppers.
2. Prepare the Sauce:
o In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
o Add the diced onion and sauté until translucent, about 5 minutes.
o Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional minute until fragrant.
o Add the roasted red peppers and tomatoes to the skillet. Use a wooden spoon to break them down into smaller pieces.
o Pour in the vegetable broth or water and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
o Use an immersion blender to puree the sauce until smooth. Alternatively, transfer the mixture to a blender and blend until smooth, then return it to the skillet.
o Season the sauce with salt and freshly ground black pepper to taste.
3. Cook the Pasta:
o While the sauce is simmering, cook the chickpea pasta according to the package instructions until al dente.
o Drain the pasta and set aside.
4. Combine and Serve:
o Add the fresh spinach leaves to the sauce, stirring until they wilt.
o Toss the cooked pasta with the sauce until well coated.
o Serve the pasta in bowls, garnished with chopped fresh basil or parsley and grated Parmesan cheese, if desired.
Enjoy this delicious and nutritious meal, perfect for a satisfying dinner!
Girl Its Molly Site
Roasted Red Pepper and Tomato Sauce with Chickpea Pasta, Spinach, and Fresh Herbs
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