Roasted Red Pepper Pasta
If there is one meal my family could eat every night its pasta!
So these days to avoid the whole ‘plain pasta‘ battle that comes with having toddlers, I have to get creative with my sauces to make sure I am packing as many plants into the dish as possible.
If you’re looking for an easy midweek dinner the whole family will love — this one’s for you.
It’s pasta… but packed with seven different plants, full of flavour, and perfect for busy evenings.
We start by roasting sweet red peppers, juicy salad tomatoes, and a whole bulb of garlic until soft, sticky, and caramelised.
Then it all gets blended with blanched almonds for creaminess, fresh basil, smoky paprika, a splash of balsamic, a drizzle of maple, and a good pinch of salt and pepper.
Toss it through pasta and you’ve got something comforting, nourishing, and seriously delicious.
Simple ingredients. Big flavour. A midweek win.
Roasted Red Pepper Pasta
serves 4-6
The Sauce:
2 red peppers, deseeded and halved
4 salad tomatoes, halved
1 bulb of garlic, halved
2 tbsp olive oil
salt & pepper
100g blanced almonds
30g basil
1 tsp salt
2 tsp smoked paprika
1 tbsp balsamic vinegar
lemon, half juiced
2 tsp maple syrup
1/2 cup almond milk
To Serve:
Pasta of choice, 100g per person
Basil for garnish
Method:
Preheat the oven to 180 degrees
Add halved red pepper, halved tomatoes and halved garlic bulb to a roasted dish and drizzle with olive oil, salt and pepper and roast for 45-60 minutes.
Once sticky and carmamalised remove from the oven and add to a blender with the remaining ingredients.
Blend until creamy and smooth! Thin with further almond milk if desired.
Add the sauce back to a pan and stir into your favourite pasta. Garnish with fresh basil and enjoy!
This sauce is also great for freezing and defrosting quickly for that perfect mid week family meal.
