Roasted Red Pepper Spaghetti

Name: Roasted Red Pepper Spaghetti
SKU: 4219
Price: 250 INR
Availability: InStock
Rating: 4.00 (1 reviews)

with Caramelised Peppers, Tomatoes & Garlic Sauce

Rated 4.00 out of 5 based on 1 customer rating

(1 customer review)

25 - 30 minutes

Cook Within:24 hours

30 Min

Effort :

Easy

Spice :

Mild

Creamy, dreamy sauce made with roasted and caramelised red bell peppers, tomatoes, juicy roasted garlic and onions swirled around with spaghetti.

₹250

Per serving (incl. Tax)

Bell Pepper

Chicken

Minced Chicken

Chicken Wings

Chicken Thigh

Chicken Breast

Chicken Stock

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Nutrition Values

(Per Serving)

Calories	354.1
Total Fat	17.9g
Cholesterol	17.7mg
Sodium	298.7mg
Total Carbohydrates	36.4g
Protein	14.3g

Nutrition Values

(Per Serving)

Calories 354.1
Total Fat 17.9g
- Saturated Fat 6.6g
Cholesterol 17.7mg
Sodium 298.7mg
Total Carbohydrates 36.4g
- Dietary Fiber 6.1g
- Sugar 10.5g
Protein 14.3g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

Bell Pepper
Tomatoes
Red Onion
Spaghetti
Garlic
Cream
Basil Leaves
Parmesan
Extra virgin olive oil

You Will Need

Not Included in Bag

for 1 serving only

Salt (to taste)
Pepper Powder (to taste)

Utensils

Non-Stick Pan
Mixing Bowls
Saucepan
Blender
Baking tray

Watch Video

Instructions

1
Prepare the ingredients
- Preheat the oven to 200°C.
- Cut each bell pepper into 3-4 segments, removing the stem and seeds.
- Chop the tomato into quarters. Chop the onion into 2″ sections.
- Cut the top off the garlic bulb and peel off the excess layers.
- Roughly chop the basil leaves
2
Roasting the vegetables
- Layer all of the vegetables on a baking tray and drizzle with the extra virgin olive oil, and sprinkle with some salt and pepper (to taste).
- Roast the vegetables in the preheated oven at 200°C for 20-25 minutes.
3
Cooking the Spaghetti
- Set a saucepan with 600-700 ml of water.
- Once it’s at a rolling boil, generously season with salt.
- Add the spaghetti to the boiling water and cook for 10-11 minutes or until al dente.
4
Making the sauce
- Add the roasted vegetables to a blender, and blend into a smooth purée with 30-40 ml of water.
- Add this sauce to a large pan set on medium heat.
- Once the sauce is simmering, add fresh cream and stir well.
- Season with salt and pepper as per taste.
5
Bring it together
- Add the cooked spaghetti and mix well.
- To serve, garnish with grated parmesan cheese and basil leaves.