Charred Pepper Pasta recipe
A glossy pasta dish with sweet charred pepper and a gentle peppery finish. It is quick, colourful, and satisfying enough for a midweek supper.
25 min · Easy · Italian Jump to method
Ingredients
- 2 large peppers, sliced Pepper
- 200 g Pasta
- 2 cloves, sliced Garlic
- 1 tbsp Plain cooking oil
- to taste Salt
- to taste Black pepper
- a splash, reserved from pasta Water
- 30 g, optional Parmesan cheese
- a squeeze, optional Lemon
| Nutrition | Per serving |
|---|---|
| Calories | 462 kcal |
| Protein | 15 g |
| Carbohydrates | 76 g |
| Fat | 11 g |
| Saturated fat | 2.7 g |
| Fibre | 4.8 g |
| Sugar | 6.9 g |
| Sodium | 420 mg |
Why this works
A moderate-energy pasta dish with some vegetable content, but refined carbohydrate and added salt mean it is best enjoyed as a balanced main rather than a low-calorie option.
Vitamin C from peppers. Red or yellow peppers are a strong source of vitamin C, supporting immune function and helping with iron absorption.
Garlic and lemon flavour boost. Garlic and lemon add flavour with negligible calories, which can help reduce the need for extra salt or rich sauces.
Sodium can rise quickly. Salt added to taste, plus Parmesan if used, can make this dish relatively high in sodium compared with a simple vegetable pasta.
Method
- Cook the pasta in salted water until al dente, then reserve a little cooking water and drain.
- Heat the oil in a frying pan and char the pepper until softened and slightly blackened.
- Add the garlic and cook for 1 minute more.
- Toss in the pasta with a splash of reserved water and season with salt and black pepper.
- Finish with Parmesan if using, then serve straight away.
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