Pasta with Roasted Peppers and Coriander and Chilli Pesto

Spicy pasta with peppers and chilli


Something a little different - a spicy dish for pasta, or you can use gluten free noodles.  This recipe allows for 4 servings of the sauce, so if you only need 1/2 servings you can freeze some for another day.  This recipe includes chilli which will help with the pain of endometriosis, as chilli has pain-relieving properties.



Pasta with Roasted Peppers and Coriander and Chilli Pesto

Meat free, dairy free, gluten free, soy free

Serves 4


  • 3 mixed red and yellow (bell) peppers
  • 2 oz / 50g trimmed fresh coriander (cilantro), roughly chopped
  • 1 fresh chilli, seeded and roughly chopped
  • 2 garlic cloves, crushed
  • 2 tbs pine nuts
  • Grated zest of 1 lime
  • 1 tsp sea salt
  • 8 tbs olive oil
  • Wheat-free spaghetti or noodles

 

1   Roast the peppers in a preheated oven at 425 degrees F / 220c until the skins blackened on all sides.


2   Remove the skins and seeds, then chop the flesh into ½ inch dice


3   Put the coriander and chillies in a blender or food processor with the garlic, pine nuts, lime zest and salt.  Puree until smooth, gradually adding the olive oil.  


4   Cook and drain the spaghetti.  Toss with the peppers and sauce and serve.  Garnish with chopped spring onions or some chopped coriander (cilantro)





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