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  1. Halve peppers, remove the core, and lay out on a baking tray sprayed with oil
  2. Cover with paprika and a drizzle of olive oil and roast for 25 minutes on 200 fan
  3. Remove from the oven, cover in foil to steam for 10 minutes, then peel away and discard the skins
  4. Meanwhile fry off onion and garlic over a low heat until softened
  5. Add onion, garlic and peppers to a food processor and blend until smooth – you may need a splash of water to get your desired consistency
  6. Add mixture back to a pan, then add balsamic, oregano, basil, salt, pepper and cream and stir until combined and warmed through
  7. Add cooked pasta and mix
  8. Serve with fresh basil and parmesan

Top Tips:

  • You can cook your pasta before you start making the sauce – just toss it in a little olive oil so it doesn’t stick together whilst you prepare the sauce
  • We recommend cooking your pasta in stock – chicken or veg – for extra flavour
  • If you can’t get every last bit of skin off your peppers, don’t worry too much! Just aim to discard as much skin as possible for a smoother sauce
  • You can cook a large batch of this sauce and freeze in portions – it won’t just go with pasta – serve with fish, chicken, or as a base for a pepper and tomato soup!
  • This recipe is vegetarian – but you can add a meat like chicken if you like!