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Roasted Pepper Pasta | Recipe

June 8, 2016

There’s nothing more comforting than a bowl of pasta, after a long weekend of packing and a very early morning at work this Monday evening dinner of Roasted Pepper Pasta was very much needed. 

This recipe was a bit of a made up on the spot kind of one, I had peppers to use up and a bit of a rough idea in my head. The recipe is vegan and I don’t think meat would add anything to this, what stopped it from being vegan was the cheese I added at the end. Haha!

Roasted Pepper

Roasted Pepper Pasta

Tomato Mushroom Pepper Pasta

Essential Cuisine Vegetable Stock

The sauce is rich and more-ish, the chilli flakes add a kick. Obviously if you don’t like spice, omit the chilli but do make sure to still the pepper to it though, you want some seasoning. The sauce also freezes well and it went well with carrot spaghetti as an alternative too. I reckon it also would be quite nice in the warm weather served with the pasta stirred in as a cold pasta salad dish at a BBQ. Let me know if you give it a try that way!

Pasta Recipe

Tomato and Pepper Pasta

Roasted Pepper Pasta
Serves 4
A rich, spicy and comforting roast pepper pasta sauce.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Peppers, any colour, cut into chunks
  2. 500ml Passata
  3. 500ml Vegetable stock
  4. 1 Courgette, cut into chunks
  5. 1 Onion, cut into chunks
  6. 200g Mushrooms, sliced
  7. 1 tbsp Mixed herbs (or just oregano)
  8. 1 tsp Chilli flakes
  9. 1 tsp Ground pepper
  10. Pinch of salt (optional)
  11. Olive oil for roasting
Instructions
  1. Heat your oven to 200c and chop up your vegetables.
  2. Put the chopped peppers, courgette and onion into a roasting dish, drizzle with oil and roast in the oven for 30 mins.
  3. At this time make up the stock and put it and the passata on a low simmer on the hob, add in the mixed herbs and chilli flakes. If you think it's drying out any point during the 30 mins (have it simmering whilst the veg roasts) add in more water or more stock.
  4. Take the veg out of the oven and put the sliced mushrooms in the tomato/stock mix.
  5. Separate the peppers from the courgette and onion, put the peppers into a food processor and blitz to small chunks. Put the courgette and onion straight into the pan with the tomato/stock/mushrooms.
  6. Put the blitzed peppers into the pan, then put on a pan of water for your pasta. Keep stirring the sauce occasionally whilst the pasta cooks. Season with salt if you want.
  7. To serve, put your pasta in a bowl and dish the sauce over the top, add cheese if you need.
Notes
  1. The sauce is freezable for up to one month.
MissPond http://misspond.com/

Roasted Pepper Pasta Recipe

Roasted Pepper and Carrot Spaghetti

What’s your go to pasta sauce recipe? Would you give my Roasted Pepper Pasta a go? Let me know in the comments,

MISSPOND X

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P.S. Thanks Essential Cuisine for supplying the stock for my recipe creation, as ever all photos and words are my own.

14 Comments

  • Reply Chrissie June 10, 2016 at 1:25 pm

    I’d be inclined to have this as a cold salsa with the hot weather we are having lately. Looks and sounds really tasty!

    • Reply MissPond June 12, 2016 at 10:05 pm

      I reckon it would be lovely cold! Let me know if you give it a go 🙂

  • Reply Jasmin Charlotte (@jasxcharlotte) June 8, 2016 at 9:33 pm

    Yumm this looks so good. I’m always useless at making my own pasta sauces, really need to start!

    • Reply MissPond June 12, 2016 at 10:05 pm

      The tomato ones are a lot easier than the creamier ones, you should definitely try!

  • Reply Sarah June 8, 2016 at 8:42 pm

    I am the biggest pasta fan! I love the stuff, and am always on the look out for new, healthier recipes.
    This looks perfect. Thank you so much for sharing.
    Sarah xxx
    http://www.whimsicalmumblings.co.uk

    • Reply MissPond June 12, 2016 at 10:06 pm

      I love pasta too, it’s my ultimate comfort food! Hope you enjoy it if you make it 🙂

  • Reply Dannii @ Hungry Healthy Happy June 8, 2016 at 6:19 pm

    You can’t beat a bowl of comforting pasta, no matter what the weather is like. Red peppers add so much flavour too.

    • Reply MissPond June 12, 2016 at 10:07 pm

      I totally agree with you on all of your points 🙂

  • Reply Lizzy June 8, 2016 at 10:09 am

    This sounds delicious!!! Never that fussed about peppers but as soon as they’re roasted I can’t get enough haha

    • Reply MissPond June 12, 2016 at 10:07 pm

      I love roasted peppers too, I know I wrote it/made it, but yes it is pretty delicious 🙂

  • Reply Imogen Clegg June 8, 2016 at 9:51 am

    This looks so good! I have been on the look out for some new pasta recipes recently- I think I will have to give this one a go at the weekend- thanks for sharing!

    • Reply MissPond June 12, 2016 at 10:08 pm

      Let me know how it goes if you try it- hope you enjoy it!

  • Reply Mellissa Williams June 8, 2016 at 8:50 am

    This looks such a delicious and healthy recipe. My husband loves vegetarian pasta dishes like this so would give it a go!

    • Reply MissPond June 12, 2016 at 10:08 pm

      Thank you 🙂 I hope he enjoys it if you try it out 🙂

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