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Creamy roast capsicum pasta

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This is the real deal. So easy and bursting flavour. Husband and kid friendly verified! Healthy comfort food. An actual hug in a bowl.

Add the following to a blender:


300g roast capsicums (I buy a big jar from au marinated in brine)
300g silken or semi firm tofu (I used au slightly firm)
1tbs  miso paste
1tbs au nutritional yeast
1tsp tahini
1tsp lemon juice
1tsp garlic powder
1tsp onion powder
1/4 tsp salt
Cracked pepper

Blend until super smooth

To make the chickpeas:

Rinse and drain a tin of chickpeas
Spray with olive oil and toss with 1tsp smoked paprika, 1tsp garlic powder, 1/2tsp chipotle (optional) and salt/pepper

Air fry (or roast in the oven) on 180deg for 10mins or until crispy


Cook your pasta (I’ve used 100g of regular pasta per serve for these macros)

Stir through the sauce and top with chopped parsley, crispy chickpeas and capers

Macros per serve
Cal 472 ~ P 22 | C 79 | F 6

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