CREAMY CAPSICUM PASTA

SERVES 1 | TAKES 15 MINUTES

• MACROS

  Calories (Kcal): 473

  P: 59g

  C: 106g

  F: 9g

INGREDIENTS

For the sauce

• 100g silken tofu

• 1/4 cup nutritional yeast

• 1 single roasted capsicum from the jar*

• 2 cloves fresh garlic, peeled

• 1/2 tsp each onion powder and paprika

• Salt and pepper

For the pasta

• 1/3 - 1/2 packet of San Remo red lentil pulse pasta

• Vegetables of choice - I love using broccoli and parsnip or asparagus

• Handful of baby spinach or kale, washed

• Kalamata olives, pitted (use as many as desired)

• Chilli flakes and fresh basil to top

METHOD

1. Place pasta and veg of choice in a pot and cover with boiling water

2. Leave to cook for ~10 minutes

3. While the pasta is cooking, place all sauce ingredients in a high speed blender and blend until completely smooth.

4. Once the pasta is cooked, drain and place back into the pot.

5. Pour in the sauce mixture and stir in the baby spinach and olives, and leave over heat until mixture is completely heated through and the spinach has wilted.

6. Place into a bowl and top with chilli flakes and fresh basil. Enjoy!