So last week I bought a huge pack of peppers, mainly because the 6 pack of wonky peppers was only 9p more more than the regular 3 pack… it would’ve been rude not to, but it meant I ended up with more than I needed! Avocados were also reduced in Tesco so obviously I bought as many as I could, only to realise I probably wouldn’t be able to consume them all before they go brown.. So in an attempt to use everything up before they went bad, I created this recipe. I also had a pack of mushrooms that I bought reduced a few days back, so also needed to use them up which is why I included them in the recipe… however they are not essential. You can omit them completely, or add in other veg if you wish. I served with a side of crispy kale and I can tell ya that it hit the SPOT! I went to bed a very happy gal.
Serving size: 4 bowls
Ingredients:
For the pasta:
- 2 large peppers
- Non-stick cooking spray
- 1/2 large brown onion, or 1 medium, diced
- 1 1/2 tsp minced garlic
- 1/2 large red chilli, chopped
- 1 large avocado, ripe
- 1/2 lemon, juiced
- 250g passata
- 2 tbsp nutritional yeast (optional)
- 1 tbsp red chilli flakes (optional)
- Salt & pepper to taste
- 500g pasta of your choice (I used this)
- Chopped parsley & chilli flakes to garnish
For the mushrooms (optional) – SEE METHOD HERE
- 250g chestnut mushrooms (I used organic as I am trying to gear towards organic produce nowadays), sliced into 2-3 pieces
- 1 tsp chopped garlic (or more if you wish!)
- Non-stick cooking spray
- 1 tbsp chopped parsley
Method:
- Roast the peppers for 30 minutes at 180c, until they begin to blacken
- While peppers are roasting, chop the onions, garlic and chilli and sautee on a medium heat for 10 minutes, until onions become translucent
- Remove from heat and set aside
- Remove peppers from oven and wrap in foil for 10 minutes. After 10 minutes, peel the skin off and remove seeds and stems from peppers
- In a blender, combine the onion, garlic, chilli, roast peppers, avocado, lemon juice, passata, nutritional yeast, chilli flakes, salt & pepper and blend until a smooth sauce has formed, set aside
- Cook pasta until al dente
- Cook mushrooms according to this recipe
- Combine the mushrooms, sauce and pasta in a large pan and cook on a low heat for 5 minutes, stirring regularly
- Sprinkle over some fresh parsley and dried chilli flakes, serve & enjoy!