
Roasted Red Pepper Pasta with Prosciutto & crumb
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Serves:
4 Servings
Level:
About the Recipe
A quick fragrant and flavourful dinner or lunch. Simple ingredients with bursts of colour! Would make a lovely side dish too. A nourishing twist to elevate a simple pasta dish.

Ingredients
Pasta sauce:
1 Red Capsicum Chopped
1 Punnet of cherry tomatoes or 1 can of chopped tomatoes
1-2 Garlic cloves ( Leave the skins on)
1 tsp mixed herbs
1 TBS Olive oil
Generous season of salt & pepper 1 packet of Prosciutto
1-2 packets of Quinoa pasta ( or your favourite pasta ) Crumb: 1/2 cup of mixed nuts/seeds ( I used 3 Brazil nuts, walnuts & Pumpkin seeds )
A bunch of fresh herbs ( I used flat leaf parsley & rosemary )
Salt and Pepper
2 TBS Nutritional yeast.
Preparation
Preheat oven to 180C fan bake
Place all the pasta sauce ingredients into a pan and bake for 25 minutes until the tomatoes have blistered. Take out of the oven and leave to cool for 10 minutes. Leave the oven on for the Prosciutto. While the pasta sauce ingredients are cooling, place your Prosciutto onto a baking tray and cook until crispy - approximately 10 minutes.
Meanwhile, get the pasta onto a boil and cook until al dente. ( as per packet guidelines ). To make the crumb, place all the ingredients into a blend and blend until you get a fine crumb. Transfer into a small dish.
When the tomatoes and capsicum are cool, take the skins off the garlic and place these and everything else into the same blender you made your crumb and blend until creamy.
Rinse your pasta, pour the pasta sauce over the pasta and stir.
Take your Prosciutto out of the oven. Now everything is ready to serve up!
Pasta onto a plate, sprinkle with that fragrant crumb and top with crispy Prosciutto. Dust with extra pepper or chilli flakes for a firey kick.
Enjoy!

