Roasted pepper pasta
In the summer, when the markets are full of cheap red peppers, I buy a lot and roast, grill or barbecue them. Then I store them in a jar and use them for salads, frittatas, stews, fritters and pasta dishes. They are also ideal for soups and pasta sauces. This roasted pepper pasta is a quick and easy recipe – while the pasta is cooking, the pepper sauce is done. I served it with gluten-free tagliatelle, but you can use any type of pasta. This dish is dairy-free and meat-free too, so it’s perfect for vegans and dieters. Mind you, if you want meat or fish, just add some leftover grilled /roasted chicken or prawns to the sauce and you’ll get a lovely meal! If you don’t have homemade roasted peppers, just use shop-bought ones from a jar.
Ingredients
Method
- Slice the pepper and set aside a handful for serving.
- Finely chop the onion, celery, tomato, courgette, garlic and chilli (if used).
- Heat the oil in a saucepan. Add the onion and celery and ( under cover) gently sauté until soft. Add the garlic, (chilli), courgette and tomato and cook for another 5 minutes until the tomatoes are soft.
- Add the roasted pepper to warm through. Season with salt and pepper and add the fresh herbs. Using a stick blender, blend into a textured paste. Stir in the pepper slices that you’ve set aside and keep warm under cover.
- Meanwhile, cook the pasta according to the pack instructions. Drain and combine with the pepper sauce. Warm through and serve.
- You can serve it with some Parmesan shavings or toasted pine nuts if you like.