Vegetarian Red Pepper Pasta

Roasted Red Pepper Pasta

PepperPasta5.png

This vegetarian pasta dish is SO full of flavor, it even got a thumbs up from my meat-crazy husband! 

The roasted peppers (jarred) are a perfect powerful (and colorful) packed accompaniment to any pasta. You simply don't need to add much besides a dash of Crème fraîche ! 

Ingredients: (Serves 4 adults)

  • Pasta (I used a bag of fresh Penne)
  • Large Jarred Roasted Red Peppers (I used Red & Yellow mix - 400g net weight, 500-600g with liquid)
  • 4 tbl sp Crème fraîche (You can use normal cream if you wish)
  • 1 tbl spoon Olive Oil
  • 1 small Onion finely chopped
  • 1 Garlic Clove finely chopped 
  • Parmesan Cheese (Optional. Garnishing at end) 
 Red peppers added to cooked onions 

Red peppers added to cooked onions 

 Ready to Blend

Ready to Blend

Method:

  • Bring salted water to the boil (don't add oil to your pasta water, it stops the pasta from absorbing the sauce)
  • Add pasta & cook for amount of time suggested on the box (fresh is obviously much faster)
  • While pasta is cooking, fry up garlic & onions in a little olive oil
  • Once onions are browned, add all the jarred peppers (**drained of the liquid they jarred in) to the pan to just heat through.
  • Stir for a few minutes to heat through then transfer all contents of pan to a Blender / Nutribullet
  • Blend until fairly smooth (you still want it to have some texture)
  • Return to the same pan as before & bring back to a simmer
  • Add the Crème fraîche & stir, letting it simmer for 5 minutes
  • Season with salt & pepper to taste
  • Mix with pasta or simply pour individually on-top of dished pasta
  • Top with grated Parmesan if you wish 
 Sauce back in pan & Crème fraîche added 

Sauce back in pan & Crème fraîche added 

 Yum!!

Yum!!

*This sauce will work with any type of pasta

*It's fabulous as a leftover meal, reheat the next day for lunch!

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Claire x 

Claire BrocklehurstComment