Pasta with Roasted Bell Peppers
With the healthy pasta featuring roasted bell peppers from Spoonsparrow, you can also make vegetables appealing to children.
Ingredients
- 2 red bell pepper halves
- 0.5 bunch mixed herbs (10 g; e.g., basil, parsley, chervil)
- 6 tbsp Olive oil
- 200 g Cherry tomatoes
- 50 ml cloudy apple juice
- Salt
- 400 g whole wheat pasta (farfalle)
- 1 tbsp Lemon Juice
Instructions
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1.
Clean the bell pepper halves, remove seeds, wash and quarter them. Place the pieces skin-side up on a baking sheet lined with parchment paper and bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for 15 minutes until the skins blacken and blister. Remove and let cool covered with a damp cloth.
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2.
Meanwhile, wash the herbs, pat dry, finely chop the leaves and mix with 4 tbsp oil. Clean and halve the tomatoes. In a large pan heat the remaining oil. Sauté the tomatoes for 3 minutes over medium heat. Add apple juice and season with salt.
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3.
Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.
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4.
Remove the skins from the pepper quarters, chop the peppers into pieces and add them to the tomatoes. Combine the pasta and pepper mixture, taste and adjust with lemon juice.
