Name: Bell pepper tomato noodles with white beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 400 g Pasta; 1 piece Bell pepper, red; 1 piece Bell pepper, yellow; 250 g Cherry tomatoes; 4 clove Garlic; 2 tbsp Tomato paste; 1 tsp Paprika powder, smoked; 1 tsp Chipotle chili powder; 0.5 tsp Oregano; 1 Handvoll Hazelnuts; 2 tbsp Nutritional yeast; 1 piece Lemon; 125 g Silken tofu; 800 g Beans, white; 2 tbsp Olive oil; 1 etwas Salt; 1 etwas Pepper

Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

15 Min

This Thermomix® recipe for Bell pepper tomato noodles with white beans is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy bell pepper tomato pasta with white beans is an absolute highlight for anyone who likes it uncomplicated and delicious! I especially like to make it in the summer when the bell peppers and tomatoes are nice and ripe. The roasted aromas of bell peppers and tomatoes, combined with the creaminess of the silken tofu and the white beans, make this dish a true taste experience. The pasta is quick to prepare and is perfect for a quick lunch or a relaxed dinner with friends. If you like, you can add fresh herbs such as basil or parsley. A vegan dish that is simply fun!

Ingredients (17 ingredients)

400 g Pasta
1 piece Bell pepper, red
1 piece Bell pepper, yellow
250 g Cherry tomatoes
4 clove Garlic
2 tbsp Tomato paste
1 tsp Paprika powder, smoked
1 tsp Chipotle chili powder
0.5 tsp Oregano
1 Handvoll Hazelnuts
2 tbsp Nutritional yeast
1 piece Lemon
125 g Silken tofu
800 g Beans, white
2 tbsp Olive oil
1 etwas Salt
1 etwas Pepper

Preparation (5 steps)

Prepare and roast vegetables

Preheat the oven to 180 °C top/bottom heat. Cut 1 red bell pepper and 1 yellow bell pepper into coarse pieces. Halve 250 g cherry tomatoes. Spread the bell peppers, tomatoes and 4 cloves of garlic with 1 tsp smoked paprika powder, 1 tsp Chipotle chili powder, 0.5 tsp oregano and 2 tbsp olive oil on a baking sheet. Roast everything in the hot oven for about 20 minutes until the bell peppers and tomatoes have nice roasted aromas. Add 1 handful of hazelnuts to the sheet about 10 minutes before the end of the roasting time and roast.

Cook pasta

Cook 400 g pasta al dente according to package instructions.

Puree vegetables

Thermomix® Setting

30 sec/Speed 8

Put the roasted vegetables and hazelnuts in the mixing bowl. Add 125 g silken tofu, 2 tbsp tomato paste, 2 tbsp nutritional yeast and the juice of 1 lemon and puree for 30 sec./level 8. If necessary, push down with the spatula and puree again for 10 sec./level 8.

Season sauce

Season the sauce with salt and pepper and adjust to the desired acidity with a little lemon juice if necessary.

Heat sauce and mix with pasta

Thermomix® Setting

3 min/140°F/Speed 1 60 Reverse

Put the sauce in the mixing bowl, add 800 g white beans (from the can, drained) and heat for 3 min./60°C/level 1. Add the freshly cooked pasta and mix for 10 sec./reverse level 2.

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