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Pasta With Roasted Pepper Sauce


  • for the pasta


A sauce recipe for all the taste buds, whether you prefer sweet or spicy!




Preheat your Combi Microwave Oven to 220°C. Wash and dry the peppers.


Cover a baking tray with parchment paper, place the peppers on it and bake them for about 30 minutes. The peel should become toasted.


Remove the peppers from the oven and wrap them completely with aluminum paper or parchment paper and let them cool for 5 minutes.


Meanwhile, slice the onion and fresh seedless chili peppers and fry them for a couple of minutes in a pan with the oil, garlic and salt. Add the milk and let it simmer for another 4 minutes. This will result in a creamy white sauce.


Remove the peppers from the foil and remove the seeds.


Add the peppers and the creamy sauté into the Slow Juicer, using the smoothie cone (filter with large mesh). Remove the scraps a couple of times if necessary.


Add the yeast flakes, salt and pepper after your liking.


You can use the sauce to season pasta, any first course or side dishes as you like, as well as store it in glass jars.


Pasta With Roasted Pepper Sauce


Adjust Servings:
750g organic red pepper
30-35g red spring onion
1.5cm fresh sweet pepper or spicy to taste
3 cloves of garlic peeled, with the internal bud removed
35g extra virgin olive oil
1/2 -1 tsp salt or to taste
60ml almond milk
freshly ground black pepper to taste
1 tbsp food yeast flakes
for the pasta
80g protein or gluten-free pasta per person
fresh mint and marjoram to serve

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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