Pasta with Baked Sweet Red Pepper

by Pia Haugseth
35 min
Pasta with Baked Sweet Red Pepper


  • 1 x sweet red pepper
  • 2 clove garlic
  • 1 tbsp olive oil
  • 90 g pasta gigli
  • 1 x celery sticks
  • 1/4 x red onion
  • 1 dl oat milk
  • 1/4 x lemon
  • 2 tbsp nutritional yeast
  • 70 g cherry tomatoes
  • 1/2 tsp sriracha


  1. Divide the peppers in half and clean out the seeds. Place them with the peel up in a refractory dish. Add garlic clove and cover with olive oil. Bake in the oven at 220 degrees for 20 min.
  2. Prepare pasta according to the recipe on the package.
  3. Once the peppers are baked, remove the peel easily by gently pulling the peel from one end. Add the pepper, garlic together with the oil to a blender or food processor.
  4. Add celery sticks, red onion, oat milk, lemon juice, nutritional yeast and sriracha to the blender. Mix until smooth.
  5. Mix pasta and sauce together and season with salt and pepper. Top with diced fresh tomatoes. Serve immediately.