Try this Peri peri pasta recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 180°C/356°F.
Add two chopped red peppers, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for 40 minutes.
Add roast vegetables to a blender with the pulp of the roast lemon, a tablespoon and a half of red wine vinegar, 2 cloves of garlic, 1 red chilli, a heaped teaspoon of oregano, a heaped teaspoon of smoked paprika, salt, pepper, olive oil. Blitz until smooth.
Dice up you chicken and slice up your sweet peppers. Add to a pan with a drizzle of olive oil. Cook on a low heat. Once the chicken is white, add a heaped teaspoon of smoked paprika. Stir it in.
Get your pasta on (follow pack instructions).
Pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.
Drain pasta, reserve some of the water. Add to the peri peri pan. Stir everything together. Serve in bowls while hot. If you have some cheddar, grate that on top!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1920g) | ||
Recipe Makes: 1 | ||
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Calories: 2191 | ||
Calories from Fat: 169 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 638.8mg | 197 % | |
Sodium 478mg | 16 % | |
Potassium 3322.8mg | 87 % | |
Total Carbohydrate 314.7g | 93 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 301.9g | ||
Protein 171g | 244 % | |
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: 2191
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