Spaghetti with red pepper sauce and bacon
7
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
This pasta dinner features lentil spaghetti which is gluten-free and contains more protein than regular white pasta but has a similar neutral flavour. The base of the sauce is roasted red peppers seasoned with garlic with just a touch of sesame paste to make the sauce luxuriously creamy while keeping things dairy-free. We use salty, crunchy bacon here as more of a seasoning or garnish. If you want to make this dish vegan, you can leave it out.
Ingrédients
Uncooked yellow lentil pasta
8¾ oz, spaghetti, or red
Olive oil
1 tbsp(s)
Garlic
4 clove(s), large, thinly sliced
Roasted red peppers (packed in water)
1 cup(s), (1 [12-oz] jar)
Tahini
2 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Cooked crisp center cut bacon
3 slice(s), crumbled
Fresh parsley
2 tbsp(s)
Instructions
1
Cook pasta according to package directions. Carefully ladle out ½ cup pasta water, then drain pasta and return to pan.
2
Meanwhile, heat oil in a small skillet over medium heat. Add garlic; cook until just golden, stirring often, about 2 minutes. In a food processor, mini food processor, or blender, add garlic with oil, peppers, tahini, salt, and pepper; process until smooth, about 1 minute. Pour sauce over pasta and toss to coat; add pasta water as needed to loosen sauce. Sprinkle bacon and parsley over pasta.
3
Serving size: about 2 cups
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