| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Sainsbury9 | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | Onions, chopped | |
| 4 | Red peppers, de-seeded and | |
| chopped | ||
| 5 | Sprigs fresh thyme | |
| 400 | Vegetable stock, 14 floz | |
| 375 | g | Tagliatelle verde, 12oz |
| Pepper | ||
| 2 | T | Roughly torn fresh basil |
| leaves | ||
| 40 | g | Parmesan cheese, cut into |
| slivers 1 | ||
| 1/2oz |
INSTRUCTIONS
Heat the oil in a non-stick frying-pan, add the onion and fry over a medium heat for 5-10 minutes or until golden and translucent. Add the pepper and cook for a further 5 minutes. Add the thyme and vegetable stock, season with pepper and simmer for 20 minutes or until the peppers are soft. Meanwhile, cook the pasta in plenty of boiling water according to the packet instructions or until ''al dente'' (tender but still slightly firm to the bite). Meanwhile, remove the thyme from the pepper sauce, put the sauce in a blender or food processor and pure until smooth. Drain the pasta and tip it into a warmed serving bowl. Pour over the sauce, then serve immediately, garnished with basil and parmesan cheese. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 8.8mg
Sodium: 334.5mg
Potassium: 332.6mg
Carbohydrates: 10.2g
Fiber: 4.1g
Sugar: 3g
Protein: 7.3g