The Culpo’s Fave Roasted Red Bell Pepper Fettuccini
May 17, 2023
The Culpo’s Fave Roasted Red Bell Pepper Fettuccini
This roasted red pepper & romanesco cauliflower linguine has 30g protein per serving and the creamy, plant-based sauce is packed with roasted-vegetable flavor. The almond parm adds the perfect saltiness and nuttiness to complete the dish. It’s a client favorite for a reason! Plus, homemade pasta in under an hour is sure to impress.
Ingredients
For the Sauce
- 2 red bell peppers
- 1 orange romanesco cauliflower cut in quarters
- 2-3 Tbsp olive oil
- 1 white onion minced
- 2 shallots minced
- 4 cloves garlic minced
- Sea salt and black pepper to taste
- 1 1/2 cups almond or unsweetened canned coconut milk
- 1/4 cup nutritional yeast
- 1 1/2 Tbsp cornstarch or arrowroot powder not needed if using canned coconut milk
- 1/2 tsp red pepper flakes
For the Paste:
- 4 eggs room temperature
- 2 1/2 cups AP or “00” flour
- 1 tablespoon good olive oil
- 1 teaspoon sea salt
For Serving:
- Almond Parmesan 50/50 raw almonds to nutritional yeast with a pinch of sea salt
- Finely chopped fresh parsley
- Toasted walnuts chopped
