SIMPLE ROASTED RED PEPPER PASTA

Easy, healthy, tasty… what more could you want? This simple roasted red pepper pasta is packed with fresh vegetables and vibrant flavour, it’s the perfect dish to make for family or that special someone.

This delicious and healthy sauce is super versatile – make it in a big batch and pop in the freezer for up to a month. It can be enjoyed in so many ways – stirred through pasta, poured over chicken and shrimp, even drizzled over an omelet. It’s so good, you could literally just scoop it up with some nice crusty sourdough.

You all know I’m a big advocate for ditching the store-bought sauces and making your own. This sauce is great because you know exactly what’s going into it and it’s all good for you! It’s an awesome way to sneak some extra veggies into a meal.

If you are short on time you can always use the jarred roasted capsicums found at the grocery store but roasting them yourself is way more satisfying and kind of fun!

How to roast a capsicum

1. Coat in olive oil and place on a lined baking tray.
2. Pop them in the oven for about 20-30 minutes at 180 degrees celsius – be sure to check they aren’t burning.
3. When the outside looks charred take them out and let them sit until they’re cool enough to peel.
4. Gently peel off the skin (I use a fork to help me) – now they are ready to blend.

And that really is the hardest part of the recipe. It’s honestly that simple!

If you are looking for more healthy pasta recipes, here are some options:

• Quick Homemade Basil Pesto Pasta Salad
• One-Pot Pumpkin Pasta
• Summer Vegan Pasta Salad with Grilled Corn
• One-Pot Taco Pasta

Lastly, if you make this Simple Roasted Red Pepper Pasta be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!