The Sol Journal

Creamy Capsicum Pasta

recipes

Creamy Capsicum Pasta

19 September, 2023

This weeknight wonder brings the comfort we crave from a warm bowl of pasta without the post-pasta slump.

TIME: 45 minutes

SERVINGS: 3-4 serves

This weeknight wonder brings the comfort we crave from a warm bowl of pasta without the post-pasta slump. The classic tomato-based red sauce has been switched up by using sweet capsicums loaded with vitamins C, A and phytonutrients and found in the highest concentration in the red-coloured variety.

Experience the perfect balance of creaminess and flavour in this dish by using goat's cheese as the key ingredient. Goat's cheese, rich in A2 casein protein, is known for its superior digestibility compared to cow's dairy containing both A1 and A2 casein proteins. Not only does it provide that delightful cheesy taste that complements pasta beautifully, but it also offers gut-friendly probiotics. Don't worry if you prefer a dairy-free option, we've got you covered so that everyone can indulge in this delectable delight!

Ingredients

2 red capsicums
1 cup of pumpkin chopped into cubes
1 brown onion
3-4 garlic cloves
1 cup milk of choice (depending on consistency)
40g of goat's cheese OR 2 tablespoons of nutritional yeast for a dairy-free option
2 tablespoons extra virgin olive oil
1 tablespoon arrowroot powder
Salt and pepper to taste
Gluten-free pasta of choice such as buckwheat, pulse or edamame pasta

 

Optional Additions

Added goat's cheese for serving
A sprinkle of chilli flakes and fresh basil to serve
One bag of spinach through the pasta at the end of boiling for added greens

 

Method

  1. Preheat the oven to 180 degrees Celsius and bake the pumpkin until soft.
  2. Add a tablespoon of olive oil to a pan and cook the onions and garlic until they are fragrant and translucent. Add the capsicum sliced thinly and sauté on medium heat for 5-10 minutes until soft and caramelised.
  3. In a high-speed blender or food processor combine the sautéed vegetables, baked pumpkin, goat's cheese and seasoning, adding in the milk slowly until the sauce is smooth and at your desired consistency.
  4. If the sauce is too thin, heat the remaining olive oil in the same pan and cook the arrowroot powder in the olive oil for 1-2 minutes. Add the sauce back into the pan and stir over low heat to thicken.
  5. Meanwhile, cook your pasta according to the packet instructions and add the spinach in the last 2 minutes to wilt down.
  6. Strain your pasta and fold it through into the pan with the creamy sauce.
  7. Serve with additional goat cheese, chilli flakes and fresh basil. Leave any leftovers to cool and store in an airtight container for up to 3 days.
  8. Leftover sauce can also be stored in the fridge for up to 3 days or freezer for 3 months.