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Creamy Roasted Red Capsicum Pasta - Orgran

  • Prep Time: 30m
  • Cook Time: 30m
  • Serves: 2



  • 2 Red Capsicums roasted
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 cup chickpeas drained and rinsed
  • 1/4 cup vegetable stock
  • 2 tablespoons nutritional yeast flakes
  • 1/4 each pink Himalayan salt and cracked black pepper
  • 2 serves ORGRAN Buckwheat Penne


  • Slice the capsicums in half, remove the seeds and place them sliced side down on a lined baking tray.
  • Spray with coconut oil
  • Bake for 30 mins at 180C/350F until blackened
  • Place immediately in a bowl of cold water and leave for 5 mins
  • Peel off the skins easily
  • Whilst the capsicums are cooling, sauté the onion and garlic, and cook the ORGRAN pasta as per packet directions.
  • Place all ingredients (except pasta) in a high speed blender and blend until smooth.
  • Adjust the liquid and seasoning to suit
  • Place back in a pan to warm through .
  • Stir through the pasta
  • Enjoy topped with fresh basil, more nutritional yeast and a pinch of chilli flakes if desired