Half Baked Harvest · by Tieghan Gerard★ 4.2 (133)
Roasted Red Pepper Pasta with White Beans and Basil
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 33%
CARBS 77G64% OF CAL
7G FIBER0G ADDED5G INTRINSIC66G OTHER5G TOTAL SUGAR
FAT 13G24% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pasta tossed with roasted red pepper sauce, creamy white beans, fresh basil, and Pecorino cheese. Summery, hearty, and nearly vegan if the cheese is omitted.
mainitalianpastabeans🍲 stockpot🌀 blendervegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 red bell peppers, I use homegrown Burpee peppers
- 2 cloves garlic, smashed
- 1/4 cup roasted cashews
- 1/2 cup grated pecorino cheese ((omit if vegan))
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- kosher salt and pepper
- 1 pound long or short cut pasta
- 1 (14 ounce) can white beans or chickpeas, drained and rinsed
- 1 cup fresh basil, roughly chopped, I like to use Burpee Pesto Party Basil
- 2 tablespoons chopped fresh oregano
- juice of 1 lemon
- crushed red pepper flakes
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 33%
CARBS 77G64% OF CAL
7G FIBER0G ADDED5G INTRINSIC66G OTHER5G TOTAL SUGAR
FAT 13G24% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 365mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 80mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.