This capsicum pasta comes together as a fast dinner with items you already have in your cupboard. A little bit of miso lends a burst of umami flavour to the rich sauce, making this capsicum pasta surprisingly moreish. Dig in!
Looking for more weeknight pasta recipes? Find our collection here.
Ingredients
Method
Place miso, tomato paste, stock cube and 1 cup (250ml) boiling water in a heatproof jug or bowl; whisk until combined.
Heat oil in a large frying pan over medium-high heat. Cook garlic, paprika and chilli flakes for 2 minutes until fragrant. Add half the capsicums, the tomatoes and miso stock mixture; bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 15 minutes or until sauce is reduced. Remove from heat. Stir in vinegar.
Blend or process capsicum sauce until smooth; season to taste. Return sauce to pan.
Cook pasta following packet directions. Reserve ¾ cup (180ml) pasta water: drain.
Meanwhile, for lemon almond salsa, combine ingredients in a medium bowl. Season to taste.
Thinly slice remaining capsicums. Heat capsicum sauce over medium-high heat. Add pasta, capsicum and reserved pasta water; toss for 2 minutes or until the pasta is well coated and the sauce is glossy.
Serve pasta topped with lemon almond salsa and seasoned with freshly ground pepper.
Recipe from Too Good to Waste, RRP $29.99
Make the most of your groceries with recipes to save you money & help the planet.
