Roasted Capsicum Pasta

Serves: 5

Ingredients:

Capsicum Sauce:

• 2 red capsicums, seeds removed & cut into quarters

• 3 garlic cloves, peeled & crushed

• 1 onion, peeled & cut into quarters

• 1 tbs olive oil

• 1 tsp pepper 

• 1 tsp paprika

• 1 tsp cinnamon

• 1 Tbs of mixed herbs

• 1 tsp chicken stock powder

• 600g slightly firm tofu

• 1 fresh lemon, zest & juiced

Other:

• 1 packet (~500g) of Rigatoni pasta

• 1 broccoli head, cut into florets

• 120g baby spinach

Methods:

1. Preheat the oven to 180℃ and line a baking tray.

2. Place capsicum, garlic and onion on a baking tray. Drizzle over olive oil and sprinkle over pepper and paprika. Place into the oven to roast for 15 minutes. Take out the onion and garlic, and turn capsicum over and roast for a further 10 minutes until soft and fragrant.

3. While capsicum is roasting, steam broccoli until slightly soft (~10 minutes).

4. Cook pasta as per packet instructions.

5. Once capsicum, garlic and onion are roasted, add into a blender with remaining sauce ingredients. Blend until smooth.

6. Add sauce into a preheated fry pan, stir through spinach until wilted. Add cooked pasta, stir to combine.

7. Serve with broccoli on top and a sprinkle of parmesan (optional).

Tips:

• If meal prepping, you don’t need to add sauce back into fry pan to reheat.

• Panfry broccoli for a crispy texture on top of your pasta.