Whole Wheat Pasta with Roasted Tomato and Bell Pepper Pesto

Name: Whole Wheat Pasta with Roasted Tomato and Bell Pepper Pesto
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 200 g whole wheat pasta; 250 g red bell pepper; 300 g tomatoes; 140 g yellow onion; 28 g garlic cloves; 1 tbsp dried oregano; 1 tbsp dried basil; 45 g rapeseed oil; 1 handful fresh parsley; 1 pinch salt; 1 pinch black pepper

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

200 g whole wheat pasta
250 g red bell pepper
300 g tomatoes
140 g yellow onion
28 g garlic cloves
1 tbsp dried oregano
1 tbsp dried basil
45 g rapeseed oil
1 handful fresh parsley
1 pinch salt
1 pinch black pepper

Preparation

1
Preheat the oven to 210-215 °C and prepare a baking sheet (approx. 30 cm x 25 cm).
2
Core the red bell pepper and cut into coarse pieces. Peel the onion and quarter it along with the tomatoes. Place everything on the baking sheet. Peel the garlic, grate finely, and add it as well. Add dried oregano, dried basil, rapeseed oil, salt, and pepper, and mix everything well. Roast in the preheated oven at 210-215 °C for 40-45 minutes.
3
Meanwhile, cook the pasta: Bring a pot of generously salted water to a boil. Add the whole wheat pasta and cook al dente according to package instructions (approx. 14-15 minutes). Then drain.
4
Once the vegetables are roasted, remove them from the oven. Place the vegetables together with the fresh parsley in a tall container and blend with an immersion blender until a smooth pesto is formed.
5
Mix the finished pesto with the cooked pasta, divide into 4 portions, and serve.

Knuspr-Küche

Tipp: Für eine extra cremige Note können Sie einen Schuss Nudelwasser oder etwas Ricotta unter das Pesto rühren. Auch geröstete Pinienkerne als Topping passen hervorragend!