Creamy Vegan Capsicum Pulse Penne

Sponsor Recipes: San Remo

See the recipes below for some of the delicious creations you can make with San Remo.

Creamy Vegan Capsicum Pulse Penne

Serves: 2

=R1=

Spaghetti with Blistered Cherry Tomatoes, Capers & Basil

Serves: 2

=R2=

Tabouli & Chickpea Spirals

Serves: 2

=R3=

Vegan Pesto Pasta with Broccolini

Serves: 2

=R4=

Sponsor Recipes: San Remo

By: The WellBeing Team

Discover some of the delicious recipes you can make with San Remo.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 4 large red capsicums, halved
  • 250g San Remo Pulse Pasta Penne
  • 2 garlic cloves, sliced
  • 1 red birdseye chilli, sliced
  • 1 tbsp almond butter
  • ½ cup almond milk
  • 1 tbsp cornflour
  • 2 tbsp extra-virgin olive oil
  • Salt & pepper
  • Toasted pine nuts, to serve
  • Basil leaves, torn, to serve

Method


  • Place halved capsicums on tray lined with foil and place under hot grill until skin is blackened.
  • Once skin is fully blackened, place capsicums in bowl, cover with clingwrap (this allows the capsicums to steam and helps the skin tear away) and allow capsicums to cool.
  • Bring pot of salted water to boil and cook pasta as per packet directions.
  • While pasta is cooking, peel capsicums and place in food processor with garlic, chilli, almond butter, almond milk, cornflour, oil and salt and pepper.
  • Blitz mixture until smooth, then place in frypan and cook for about 3–5 mins to cook out flour.
  • Once pasta is cooked, toss it through sauce.
  • To finish, top with toasted pine nuts, extra-virgin olive oil and torn basil leaves.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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