£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
Roasted Pepper Pasta
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Nutritional Info
Calories per serving
247KCal
Ingredients
- 2 long red peppers (approx 300g total)
- 200g (dry weight) pasta shapes
- 1 vegetable stock cube
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 1 x 500g pack tomato passata
- salt and freshly ground black pepper
- olive oil spray
- chopped fresh basil to garnish
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Put the peppers on a non-stick baking tray, spray lightly with olive oil and season with salt and pepper.
- Place the peppers in the oven for 15-20 minutes until the skins start to lift away. Remove from the oven, cover the peppers completely with clear food wrap and leave to cool until the skins come away. Peel and chop the peppers and remove the seeds.
- Cook the pasta in a large saucepan of boiling water with the stock cube.
- Meanwhile, preheat a non-stick pan, then dry-fry the onion and garlic until soft. Add the peppers and passata and bring to the a gentle simmer.
- Drain the pasta thoroughly, arrange on warmed plates, pour the pepper sauce over and garnish with the basil.
- Serve with a large salad tossed in fat-free dressing.
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