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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 roasted or grilled red peppers
  • 1 Tbsp olive oil
  • 1 shallot or ½ red onion
  • 1 celery
  • 1 clove of garlic
  • 1 medium tomato
  • 1 baby courgette or ½ small
  • 1 red chilli optional
  • 1 handful of parsley or basil
  • 300 g pasta of your choice

Method
 

  1. Slice the pepper and set aside a handful for serving.
  2. Finely chop the onion, celery, tomato, courgette, garlic and chilli (if used).
  3. 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.
  4. 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.
  5. Meanwhile, cook the pasta according to the pack instructions. Drain and combine with the pepper sauce. Warm through and serve.
  6. You can serve it with some Parmesan shavings or toasted pine nuts if you like.