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Pasta Capsicum Carrots

Pasta with Roasted Bell Pepper & Carrot Pesto


Nutrition Value: 411 Calories / Serving: Fat 65 cal Carbs 287 cal Protein 59 cal

Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 4
Calories 411 kcal
Author Kalyon Subbarao

Ingredients

  • 350 gms Pasta Rotini – spiral shaped
  • 2 nos Bell Peppers
  • 1 nos Carrot Medium Sized
  • 2 tbsp Fresh Parsley Chopped
  • 1 tsp oregano
  • 1 tsp Chilli flakes
  • ½ tsp Mixed Herbs
  • ½ tsp Basil Dried
  • 2 tsp of Olive oil
  • 2 to 3 tbsp Grated Cheese
  • Salt to taste

Instructions

How to make Pasta with Roasted Bell Pepper & Carrot Pesto ?

  1. Bring a pot of water to boil, with salt and 1 tsp oil. Once the water comes to a boil put the pasta and cook it till al dante (means it should be nearly cooked leave it so it gets cooked while cooling down or when you are baking). Reserve a glass of water while draining the water from pasta.
  2. Meanwhile chop the bell peppers and carrots into small pieces and sauté them in a tsp of oil, at this stage sprinkle some salt. Cover and cook till they are soft.
  3. Put the veggies in blender once they cool down and grind them to smooth paste. Bring the paste back into to pan and sauté it for a while now add the herbs and spices and salt to taste and cook it for a while, except for parsley.
  4. Pour the prepared sauce and mix it with the cooked pasta and toss it nicely. Add chopped parley and toss it again.
  5. Sprinkle grated cheese on it and serve.