Try this Pasta with Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a non-stick frying-pan, add the onion and fry over a medium heat for 5-10 minutes or until golden and translucent. Add the pepper and cook for a further 5 minutes. Add the thyme and vegetable stock, season with pepper and simmer for 20 minutes or until the peppers are soft. Meanwhile, cook the pasta in plenty of boiling water according to the packet instructions or until al dente (tender but still slightly firm to the bite). Meanwhile, remove the thyme from the pepper sauce, put the sauce in a blender or food processor and pur?e until smooth. Drain the pasta and tip it into a warmed serving bowl. Pour over the sauce, then serve immediately, garnished with basil and parmesan cheese.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 servings | ||
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Calories: 16 | ||
Calories from Fat: 15 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 6.4mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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