Go Back
roasted red pepper pasta on a white plate
cookingwithmykids

Roasted red pepper pasta

This tasty roasted red pepper pasta is a perfect mid week meal. Crammed full of vegetables it's nice enough for even fussy eaters to eat without complaint!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: British, Italian
Calories: 81
Ingredients Method

Ingredients
  

  • 1 onion
  • 3 cloves of garlic
  • 3 peppers red, orange or yellow
  • Approx 115ml ½ cup milk
  • 2 tbsp cream cheese

Method
 

  1. Preheat the oven to 190C / 180C Fan / 350F
Prepare the vegetables
  1. Peel and chop the onion and peppers into chunks
Roast the peppers
  1. Arrange the vegetables on a baking tray and drizzle with oil. Pop them in the oven and roast them for around 30 minutes until they are cooked through and soft.
Make the roasted red pepper pasta sauce
  1. Remove the roasted peppers from the oven and pop them in a blender or if you've got a hand/stick blender put them in a saucepan. Blitz the vegetables until they are smooth.
  2. To thin the sauce, add the milk. Don't add it add it all at once: add some, stir it through, and add some more until you have the right consistency.
  3. If you want to make the sauce extra smooth and creamy, add two tablespoons of cream cheese.
  4. Stir it through and serve with pasta. Enjoy.