Creamy Roasted Red Pepper Pasta

This is one of my favourite pasta dishes for a cosy night in.

Roasted red peppers are puréed into a creamy, rich sauce that’s so comforting, so delicious and totally addictive.

Ready in thirty minutes or less which makes it perfect for any night of the week.

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Ingredients

• 500g pasta of choice

• 1 tbsp olive oil

• 1 jar roasted red peppers

• 1 red pepper, finely diced

• 2 shallots, finely chopped

• 4 garlic cloves, minced

• 50ml heavy cream

• 120ml vegetable broth

• 1 tbsp fresh oregano leaves, roughly chopped

• 1 tbsp tomato paste

• 1/2 tsp crushed chillies

• 1/2 tsp fennel seeds

• Salt and pepper to taste

To serve:

• 1 tbsp fresh basil, roughly chopped

• Grated parmesan cheese

Method:

1. Add the jar of red peppers to a blender or food processor and puree until smooth. Season with salt and pepper.

2. Bring a large pot of salted water to a boil and cook the pasta according to the packaging directions. Remove 250ml of the pasta water and drain the pasta.

3. While the pasta is cooking, heat the olive oil in a large, deep skillet over high heat. Add in the shallots, diced red bell pepper, garlic, fennel seeds, oregano and red pepper flakes.

4. Cook until the shallots begin to soften and caramelise, reduce to a low heat and add in the tomato paste.

5. After a few minutes, stir in the red pepper purée along with the pasta water, vegetable broth and cream. Season with salt and pepper.

6. Simmer for 15-20 minutes or until the sauce starts to thicken.

7. Add the pasta and combine thoroughly with the sauce.

8. Serve with basil and parmesan cheese. Enjoy!

Serves 6