Roasted Red Peppers and Harissa Paste are wow delicious with Chèvre tossed hot pasta.
The Harissa paste adds a nice kick to the sweetness of the peppers, use more or less depending on how spicy you like things
Roasted Pepper and Harissa Pasta
This recipe works just as well with oven Roasted Peppers if you have them on hand, or peppers from a good quality jar.
The sauce is very adaptable, with a little leftover (sauce only), we heated it, added leftover chopped chicken and dipped taco chips into it a night later!
Ingredients
- 1 TBSP olive oil 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 2 large (184 gr) roasted peppers (1 CHO/56 gr) 3.2 CHO
- ¾ cup cream 0 CHO
- ½ TBSP (8 gr) Cap du Bon Harissa Paste .8 CHO
- ½ tsp. dried oregano 0 CHO
- ½ tsp. paprika 0 CHO
- ½ tsp. dried parsley 0 CHO
- 1/3 cup (90 gr) Chevre 6 CHO
- Fresh basil to garnish 0 CHO
TOTAL CHO 10 CHO
- TOTAL WEIGHT 430 GRAMS
- 10 CHO DIVIDED BY 430 GRAMS = .023 CHO/GRAM
- ¼ CUP SAUCE = 56 GRAMS (.023 CHO x 56 GR) 1.28 CHO/1/4 CUP
- * PASTA CHO IN ADDITION TO SAUCE
Instructions
- Roughly chop roasted peppers and add to a food processor.
- Next add the cream, Harissa, spices, salt and pepper (everything except Chevre and basil). Process until fairly smooth, with no large chunks.
- Cook pasta in salted water until el dente.
- Drain pasta and return to saucepan.
- Over low heat add crumbled Chevre and toss with 2 forks until starting to melt. Add red pepper mixture to the pasta and toss a few times with the forks until sauce and pasta incorporated.
- Heat and serve immediately, garnished with fresh basil.
