Sweet pepper pasta

Sweet pepper pasta

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A sweet pepper pasta dish that's ready in 20 minutes - an ideal veggie supper

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
375
protein
13g
carbs
77g
fat
42g
saturates
1g
fibre
6g
sugar
0g
salt
0g

Ingredients

  • 350g trompetti or fusilli pasta
  • 2 tsp olive oil
  • large onion, roughly chopped
  • 2 plump garlic cloves, crushed
  • 375g jar mil Peppadew sweet cherry peppers or sliced peppers from a jar
  • 85g packet rocket or watercress, roughly torn

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Method

  1. Cook the pasta according to pack instructions.
  2. Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
  3. Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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Bobbie J's picture

An amazing and simple pasta dish and that taste from the Peppadew Peppers is so good.
Pizza Express use lots of Peppadew on the topping of their Polo ad Astra pizza for anyone thats interested

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