Geroosterde Paprika Saus met Rigatoni
Serves 1
Directions
- 1Halve the bell pepper and remove the seeds.
- 2Place 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
- 3Roast the vegetables in the oven for 15 min at 220ºC.
- 4Puree the roasted vegetables in a blender or food processor until smooth sauce.
- 5Heat 1 tablespoon of olive oil in a skillet and add the sauce.
- 6Add Blue Band Finesse 15%, stir well and season with chili flakes and Parmesan cheese.
- 7Add the pasta and mix well.
- 8Serve the pasta with extra Parmesan cheese, finely chopped parsley and basil
Ingredients
- 300 gr rigatoni pasta
- 450 gr rode punt paprika
- 6 stuks cocktail tomaten
- 1 ui
- 3 teentjes knoflook
- 2 el olijfolie
- 1 el olijfolie
- 1 tl Italiaanse kruiden
- peper
- zout
- 200 ml @blueband_nl Finesse 15%
- 40 gr plantaardige Parmezaanse kaas
- 0.5 tl chili vlokken
- peterselie
- basilicum
Equipment
ovenpanblenderkitchen machinehapjespan
Tips
- Garnish the pasta with finely chopped parsley and basil, and finish with a plant-based cheese alternative.
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