A creamy anti-inflammatory pasta with roasted bell pepper, tomatoes, white beans and fresh basil. It is rich in antioxidants, fiber and plant-based protein, making it a nourishing meal-prep option.
250 g Whole Wheat Pasta
1 can White beans
2 cloves Garlic
1 pcs Bell peppers
150 g Cherry tomatoes
Rosemary
20 g Fresh basil leaves
4 tbsp Olive oil
100 ml Water
Salt
Black pepperPreheat the oven to 390 °F top and bottom heat.
Cut 1 pcs Bell peppers into pieces and peel 2 cloves Garlic.
Mix the Bell peppers, 150 g Cherry tomatoes and 2 cloves Garlic with 2 tbsp Olive oil, Rosemary, Salt and Black pepper. Put everything on a baking dish.
Roast the vegetables for 40 minutes in the oven until soft.
Cook 250 g Whole Wheat Pasta al dente and reserve 100 ml Water.
In a blender: Blend the roasted vegetables with 1 can White beans, 2 tbsp Olive oil, 100 ml Water (reserved from the pasta), 20 g Fresh basil leaves, Salt and Black pepper until creamy.
Mix the Whole Wheat Pasta with the sauce and add a little more water if needed for the desired consistency.
Top with extra Fresh basil leaves if desired.
Published
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Add Creamy Roasted Pepper & White Bean Whole-Wheat Pasta to your plan, set the portions, and it lands on this week's shopping list.
