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Tomato and Capsicum Pasta


  • 320g pasta of choice

  • Olive oil, to drizzle

  • Salt, to season

Tomato Capsicum Sauce:

  • 1 red capsicum, deseeded and sliced

  • 250g grape tomatoes

  • Handful cashews

  • 1/2 cup ricotta

  • 1/4 cup parmesan

  • 1/4 cup nutritional yeast (optional)

  • 1 clove garlic

  • 1/3 cup pasta water


Cook pasta according to packet instructions. Preheat oven to 200C. Drizzle capsicum and tomato with olive oil and roast for 25 mins or until just starting to char. Place veggies, cashews, ricotta, parmesan, nutritional yeast, garlic, salt and pasta water in a blender. Blend until creamy - if needed add more pasta water to thin it out. Place sauce on saucepan over low heat for a few minutes then add to pasta.

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