Charred red pepper tagliatelle

Charred red pepper tagliatelle

Tags

Pasta

Cook

Ingredients

  • 250g tagliatelle
  • 3-4 red romano peppers
  • 2 eggplants, sliced
  • Cherry tomatoes, halved
  • 125g plant-based cream
  • 25g miso paste
  • 25g tomato paste
  • 2 tbsp olive oil
  • 1 garlic clove, peeled
  • 1 tsp onion powder
  • ¼ tsp ground nutmeg
  • ½ tsp paprika
  • Salt & pepper
  • 10g chives, finely chopped
  • 5g parsley, finely chopped
  • 2 thin slices lemon, very finely chopped
  • 3 tbsp olive oil

Steps

  1. Heat the oven grill. Lay the peppers on a baking tray and grill on the top shelf for about eight minutes.
  2. Turn and grill for another seven or eight minutes, until soft and blackened in patches.
  3. Remove peppers from the oven then remove the stalks, pith and seeds, then put the rest in a blender.
  4. Add ingredients from cream to salt and pepper then blitz smooth.
  5. Put sliced eggplant on a lined baking tray, brush with olive oil on both sides and sprinkle with salt and pepper.
  6. Roast until tender, flipping halfway and adding the cherry tomatoes.
  7. Combine ingredients from chives to olive oil in a small bowl to make salsa.
  8. Cook the pasta as per the packet instructions. Drain, reserving 325ml of the cooking water.
  9. Add blended sauce to the wok on medium then add the reserved pasta water and simmer.
  10. Add the drained tagliatelle, eggplant and cherry tomatoes and toss over the heat until covered.