Sneaky Veggies, Easy Prep, Great Taste
Sneaky veggies aren’t just for kids, they’re for us adults too! Sometimes we just want a bowl of comfort food without compromising clean eating. This dish is prepared with a simple homemade sauce of fresh bell peppers and tomato that slather rice pasta and gives the option for a little heat. Not to mention, the veggies are all “roughly chopped” meaning the prep is quick!
Recipe adapted from @real.foodie
INGREDIENTS
2-3 red peppers, roughly chopped
½ red onion, roughly chopped
2-4 tomatoes, quartered
2 Tbsp cooking oil (Chosen Avocado Oil is supposedly some of the cleanest)
1 tsp red chili flakes (optional, spicy)
Pinch sea salt
pinch black pepper
½ garlic clove, grated
50-100ml stock or pasta water (I used bone broth)
3/4th bag of Tinkyada rice pasta (you can use a whole bag, but I prefer to have extra sauce)
Protein of choice to serve
Equipment
Blender or immersion blender
INSTRUCTIONS
Preheat oven to 375*F.
In a bowl, combine peppers, onion, and tomato. Season with chili (if using), salt, and pepper. Coat with cooking oil. Spread out on a sheet pan and roast for 45 minutes to 1 hour.
Option to cook rice pasta simultaneously. Once cooked, add a splash of oil to the pasta (olive oil preferred) to keep from sticking while veggies finish cooking.
Once vegetables are soft and slightly charred, transfer to a blender. Grate in the garlic and add half of the stock or pasta water. Blend until smooth and add more liquid as desired.
NOTE: I made the vegetables ahead of time and allowed them to cool completely. If short on time, best to use an immersion blender with hot vegetables.
Pour sauce over cooked pasta. If pasta and/or sauce are cool, it is okay to reheat in the saucepan over medium-low heat, stirring occasionally, until desired temperature is reached. Season to taste and serve with protein of choice.
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