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!
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!
- 4 Peppers, any colour, cut into chunks
- 500ml Passata
- 500ml Vegetable stock
- 1 Courgette, cut into chunks
- 1 Onion, cut into chunks
- 200g Mushrooms, sliced
- 1 tbsp Mixed herbs (or just oregano)
- 1 tsp Chilli flakes
- 1 tsp Ground pepper
- Pinch of salt (optional)
- Olive oil for roasting
- Heat your oven to 200c and chop up your vegetables.
- Put the chopped peppers, courgette and onion into a roasting dish, drizzle with oil and roast in the oven for 30 mins.
- 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.
- Take the veg out of the oven and put the sliced mushrooms in the tomato/stock mix.
- 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.
- 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.
- To serve, put your pasta in a bowl and dish the sauce over the top, add cheese if you need.
- The sauce is freezable for up to one month.
What’s your go to pasta sauce recipe? Would you give my Roasted Pepper Pasta a go? Let me know in the comments,
P.S. Thanks Essential Cuisine for supplying the stock for my recipe creation, as ever all photos and words are my own.