28/12/2025
Bell peper pasta with crispy topping 🌱
Super easy, vegan, and super delicious! You can modify the recipe however you like.
For the topping, I use canned chickpeas. They are marinated in olive oil, paprika, salt, and pepper and roasted in the air fryer for 20 minutes.
For the bell pepper sauce, I use: 1 can of peeled tomatoes, 1/2 can (200 ml) of coconut milk, 1 onion (chopped), 3 cloves of garlic, herbs, chili, tomato paste, 1/2 teaspoon of smoked bell pepper powder, 1/2 teaspoon sweet bell pepper, 1 tablespoon maple syrup, 1/2 tablespoon vinegar, salt, pepper.
Simply purée the ingredients with a blender. Now cut a red bell pepper into strips and sauté briefly in olive oil.
After a few minutes, add the bell pepper sauce and simmer gently for 5 minutes.
In the meantime, cook the pasta according to the instructions. Drain the pasta water, mix the pasta with the bell pepper sauce. Arrange the pasta with the bell pepper sauce on a plate.
Use the prepared crispy chickpeas as a topping.
Finally, sprinkle with a little shichimi togarashi. Done! Bon appetit! 🌱
