This simple roasted red pepper pasta recipe is perfect for a quick and delicious weeknight dinner. With a jar of roasted red peppers, a can of chopped tomatoes, and some spaghetti, you’ll have a tasty meal ready in no time. Follow this easy pasta recipe and enjoy a delightful, comforting dish that’s quick and filling, plus has bags of flavour.
This easy and delicious roasted red pepper pasta makes for a quick and satisfying meal. Perfect for those busy nights when you want something tasty without the fuss. We all seem to get so busy in the week, so why not try this quick weeknight dinner pasta made in minutes, and is affordable. Plus if you have kids who are fussy with vegetables, this is a good way of hiding it in the sauce!
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(This video is about roasted red pepper pasta, red pepper pasta, Italian, Italian red pepper pasta, simple red pepper pasta, simple pasta dishes, pasta recipes, easy pasta recipes, simple pasta, simple pasta sauce, simple pasta tomato sauce, easy pasta dish, easy pasta sauce recipes, easy pasta meals.)
roasted red pepper recipe simple quick easy pasta dish making comfort food with just a few ingredients now you’re going to need 350 G of drained weight roasted red peppers takes ages with this brand getting in thankfully I have a jar opener once you’ve drained those red peppers you just want to pop them into a bowl then we’re just going to Blitz them up so they’re nice and smooth and add in one can of chopped tomatoes again just give those a little Blitz with the hand blender too it’s at this point that you want to get your pasta on so I’m using 300 G of spaghetti you can choose what you wish and in a frying pan add in 2 tspoons of olive oil to the olive oil you’re going to add one small onion that’s been chopped and three garlic cloves I also like to add in around half a teaspoon of chili flakes this is optional if you don’t like anything spicy then you want to saute the onions and the garlic and chili for around about 5 minutes on a low heat until the onions are translucent and cook through then you’re going to add in the pepper and tomato mixture and you want to gently simmer for around about 5 minutes then I add in 50 g of grated Parmesan cheese vegans can use an alternative and also I just check at this point for salt and pepper usually it’s fine for pepper but I do like to add a tiny bit of salt then I also add in 100 MLS of double cream again if you’re vegan you can use your alternative make sure you’re really gentle in bringing this up to temperature you don’t want that cream to split then it’s simply a case of draining off your cooked pasta and adding it to the pan so that it takes on all those lovely flavors just cook it for a moment or two so that it brings it back up to heat again then it’s simply a case of putting it into a dish and serving maybe with something like parsley or Basel like I’ve got and if you want the full written recipe you know where to go by now my website cookingwith emily. go.
1 Comment
Another great video