Geroosterde Paprika Saus met Rigatoni

Serves 1
instagram.com

Directions

  1. 1Halve the bell pepper and remove the seeds.
  2. 2Halve the bell pepper and remove the seeds.
  3. 3Halve the bell pepper and remove the seeds.
  4. 4Place the bell pepper together with onion, garlic and cocktail tomatoes on a baking sheet, drizzle with olive oil and season with Italian herbs, pepper and salt
  5. 5Place the bell pepper together with onion, garlic and cocktail tomatoes on a baking sheet, drizzle with olive oil and season with Italian herbs, pepper and salt
  6. 6Place the bell pepper together with onion, garlic and cocktail tomatoes on a baking sheet, drizzle with olive oil and season with Italian herbs, pepper and salt
  7. 7Roast the vegetables in the oven for 15 min at 220ºC.
  8. 8Roast the vegetables in the oven for 15 min at 220ºC.
  9. 9Roast the vegetables in the oven for 15 min at 220ºC.
  10. 10Puree the roasted vegetables in a blender or food processor until smooth sauce.
  11. 11Puree the roasted vegetables in a blender or food processor until smooth sauce.
  12. 12Puree the roasted vegetables in a blender or food processor until smooth sauce.
  13. 13Heat 1 tablespoon of olive oil in a skillet and add the sauce.
  14. 14Heat 1 tablespoon of olive oil in a skillet and add the sauce.
  15. 15Heat 1 tablespoon of olive oil in a skillet and add the sauce.
  16. 16Add Blue Band Finesse 15%, stir well and season with chili flakes and Parmesan cheese.
  17. 17Add Blue Band Finesse 15%, stir well and season with chili flakes and Parmesan cheese.
  18. 18Add Blue Band Finesse 15%, stir well and season with chili flakes and Parmesan cheese.
  19. 19Add the pasta and mix well.
  20. 20Add the pasta and mix well.
  21. 21Add the pasta and mix well.
  22. 22Serve the pasta with extra Parmesan cheese, finely chopped parsley and basil
  23. 23Serve the pasta with extra Parmesan cheese, finely chopped parsley and basil
  24. 24Serve the pasta with extra Parmesan cheese, finely chopped parsley and basil

Ingredients

  • 300 gr rigatoni pasta
  • 300 gr rigatoni pasta
  • 300 gr rigatoni pasta
  • 450 gr rode punt paprika
  • 450 gr rode punt paprika
  • 450 gr rode punt paprika
  • 6 stuks cocktail tomaten
  • 6 stuks cocktail tomaten
  • 6 stuks cocktail tomaten
  • 1 ui
  • 1 ui
  • 1 ui
  • 3 teentjes knoflook
  • 3 teentjes knoflook
  • 3 teentjes knoflook
  • 2 el olijfolie
  • 2 el olijfolie
  • 2 el olijfolie
  • 1 el olijfolie
  • 1 el olijfolie
  • 1 el olijfolie
  • 1 tl Italiaanse kruiden
  • 1 tl Italiaanse kruiden
  • 1 tl Italiaanse kruiden
  • peper
  • peper
  • peper
  • zout
  • zout
  • zout
  • 200 ml @blueband_nl Finesse 15%
  • 200 ml @blueband_nl Finesse 15%
  • 200 ml @blueband_nl Finesse 15%
  • 40 gr plantaardige Parmezaanse kaas
  • 40 gr plantaardige Parmezaanse kaas
  • 40 gr plantaardige Parmezaanse kaas
  • 0.5 tl chili vlokken
  • 0.5 tl chili vlokken
  • 0.5 tl chili vlokken
  • peterselie
  • peterselie
  • peterselie
  • basilicum
  • basilicum
  • basilicum

Equipment

ovenpanblenderkitchen machinehapjespan

Tips

  • Garnish the pasta with finely chopped parsley and basil, and finish with a plant-based cheese alternative.