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Demi Singh's roasted sweet pepper linguine recipe

Demi Singh's roasted sweet pepper linguine recipe

2 ratings

Created by Demi Singh

This is Demi's favourite go-to pasta recipe. 'It's a great combination of flavours, a sweet 'n' smoky pepper sauce is tossed through linguine and topped with crunchy chickpeas and zesty flaked almonds. I'm obsessed with crispy chickpeas!' See method

Ingredients

For the sauce

  • 2 sweet pointed peppers, halved, deseeded and cut into medium-sized chunks
  • 300g pack cherry tomatoes
  • ½ Scotch bonnet chilli, deseeded
  • 5 garlic cloves, crushed in their skins
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 4 tbsp almond milk
  • 1 tsp light brown soft sugar
  • 100g baby spinach
  • 300g linguine
  • 1 tbsp vegan butter
  • extra-virgin olive oil, to drizzle
  • grated vegan cheese, to serve (optional)

For the crunchy chickpeas

  • 400g tin chickpeas, drained, rinsed and patted dry
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder

For the toasted almonds

  • 30g toasted flaked almonds
  • handful fresh coriander, finely chopped
  • 1 tsp lemon zest
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2410kj
    574kcal     29%

  • Fat

    20g 28%

  • Saturates

    4g 21%

  • Sugars

    8g 9%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 73.7g Protein 19.1g Fibre 11.7g

Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Toss the chickpeas with the olive oil, smoked paprika, garlic powder and some black pepper on the tray and roast for 35-40 mins until crispy, shaking halfway. 
    2. Meanwhile, arrange the peppers, tomatoes, chilli and garlic cloves on a second lined baking tray. Drizzle over the olive oil and smoked paprika and season with black pepper. Toss to coat evenly. Roast for 35 mins until softened and charred. Squeeze the roasted garlic from their skins (discard the skins). 
    3. In a small bowl, mix together the almonds, coriander and lemon zest, and set aside. 
    4. Transfer the roasted peppers, tomatoes, chilli, and garlic to a food processor, along with the lemon juice and almond milk. Blitz until smooth, then add the sauce to a pan along with the sugar and simmer gently on a low-medium heat. Add the spinach and stir to wilt. 
    5. Meanwhile, cook the linguine to packet instructions until al dente. Reserve ½-1 mug of pasta water, then drain. 
    6. Add the linguine to the saucepan with the sauce. Use tongs to combine, adding pasta water (¼ mug at a time) to loosen the sauce. Stir in the vegan butter, then simmer for 5-10 mins. Season generously with black pepper. 
    7. Divide the linguine among bowls. Top with the chickpeas and toasted almond mixture. Finish with a drizzle of extra-virgin olive oil, and a sprinkling of grated vegan cheese, if you like.

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