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Pepper and Smoked Almond Pasta

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Orla Walsh, RD
Orla Walsh is a Registered Dietitian and Physiologist. Orla is the founder of Orla Walsh Nutrition, she is the former performance nutritionist to the Irish Olympic team and is regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.

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Pepper and smoked almond pasta

Introducing my new favourite recipe… Pepper and Smoked Almond Pasta. This is a quick and easy recipe that’s ideal for times when you’re in a rush. This meal is vegetarian, so if you follow a Meat Free Monday tradition in your house, or are giving Veganuary a go, then this meal may suit your needs.

The inspiration came to me when waiting in line to buy a salad and a chef was was on the telly behind the counter explaining how to make a red pepper, roasted hazlenut, chilli pesto dipping sauce.

All in all, it’s an affordable option that provides a balance of plant proteins, mediterranean style fats and oodles of fibre and flavour. Enjoy!


  • Lentil pasta e.g. 200g*
  • 1 tbsp of olive oil
  • A jar of red peppers (drain & rinse)
  • 2 cloves of garlic
  • 1 handful of smoked almonds
  • 1 tsp oregano

You can use fresh pasta for speed (3 mins to cook) or regular pasta if it’s closer to hand.

How to make it

  1. Cook your pasta as per the instructions on the package. 
  2. While the pasta is cooking, drain a jar of roasted red peppers. Blend them with 1 tbsp olive oil (unless the peppers were already in oil in the jar), 2 cloves of garlic, 1 handful of smoked almonds and a tsp of dried oregano. 
  3. Heat the pepper and smoked almond mixture in a frying pan. Once the pasta is cooked, throw the contents of the frying pan in on top of the pasta and mix everything together. 
  4. If using regular pasta rather than the lentil option, sprinkle on some cheese to help meet the 20 grams of protein that most people need at a meal. Or you could just sprinkle the cheese on top because it tastes so good! 🙂
  5. Enjoy!!!

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