Quick Roasted Pepper Pasta
A super-quick sauce for pasta that tastes so good! Recipe serves 1, but is easily multiplied up to serve more.
For a more substantial meal, add additional protein e.g. cooked bacon, chicken, prawns, meatballs, sausage, or toasted pine nuts.
Ingredients
- salt
- 90 g dried long pasta e.g. linguine, spaghetti
- 1 roasted pepper from a jar
- 1 clove garlic grated or finely chopped
- 2 tbsp double cream
- 1 tbsp olive oil see Recipe Note #1
- freshly ground black pepper
- 1 large pinch dried chilli flakes optional
- ½ tsp sugar optional
- 30 g Parmesan cheese finely grated
- 1 handful basil leaves torn or roughly chopped
To serve (optional)
- small basil leaves
- grated Parmesan
- freshly ground black pepper
Instructions
-
Put a large pot of water on to boil.
When boiling, throw in a handful of salt, following by the dried pasta.
Keeping at a steady boil, cook the pasta until done to your liking (8-10 minutes).
Tip: make the sauce while the pasta's cooking.
Drain the pasta, reserving approximately 100ml of the cooking water.
-
In a blender or (suitable container if using a stick blender) put the roasted pepper, garlic, cream, olive oil, a pinch of salt, a good grind of black pepper, plus the dried chilli flakes and sugar if using.
Blend until the sauce is smooth.
Taste and add more seasoning if needed.
-
Tip the sauce into the saucepan in which you cooked the pasta, heat for 1 minute until just warmed.
Stir the cooked pasta into the sauce along with the Parmesan, basil, and 2 tablespoons of the reserved pasta cooking water. Bubble for appprox 1 minute, adding more of the cooking water if you want a thinner sauce.
-
Serve immediately, sprinkled with extra basil, Parmesan and black pepper if liked.
Recipe Notes
Note #1 If you prefer a buttery sauce: leave out the olive oil and, when you are combining the cooked pasta with the sauce, add 15g of butter and stir until melted.