Red Pepper Pasta



Recipe created by Almond Breeze Australia

Serves: 4
Prep Time: 30 Minutes



• 3 red capsicums, chopped in half and deseeded
• 1 cup Original Almond Breeze
• 1 tbsp olive oil
• Pinch of salt and pepper
• ¼ cup tahini
• 200g Spaghetti (you can also use Zucchini spaghetti)
• 1 tbsp coconut oil



1. Preheat the oven to 300 degrees
2. Place capsicums, cut side down, on a sheet of baking paper
3. Bake for 25 minutes
4. Once cooked, allow to cool. Once cool, remove skins
5. To a blender add capsicums, Almond Breeze, oil, tahini and salt and pepper
6. Cook spaghetti according to the packaging instructions
7. Heat coconut oil in a non-stick frying pan over medium heat
8. Add spaghetti and blended mixture. Stir to combine
9. Once combined serve immediately whilst hot