CREAMY RED PEPPER PASTA
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Creamy red pepper pasta gets its colour and flavour from a delicious sauce made with roasted capsicums.

Creamy red pepper pasta with roasted broccoli and chilli flakes.

This easy vegetarian meal (as long as you use vegetable rather than chicken stock powder!) can be thrown together in just 25 minutes, making it perfect for busy weeknights.

It’s easily customised to suit your tastes too. Prefer spaghetti over penne? No problem! Not keen on broccoli? Swap it for a simple side salad instead.

If you enjoy meatier meals, simply add some shredded roast chicken, pan fried chorizo or sliced sausages.

 

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Creamy red pepper pasta with roasted broccoli and chilli flakes.

CREAMY RED PEPPER PASTA

Difficulty: Easy
Ready In: 25 minutes
Serves: 4

This creamy red pepper pasta gets its colour and flavour thanks to a delicious sauce made from roasted capsicums. Whip it up in just 25 minutes - perfect for busy weeknights.

QUICK PRINT

Ingredients

BROCCOLI

  • 1 head broccoli
  • 2 tsp olive oil

PASTA

  • 300 g dried rigatoni or penne pasta (10.6oz)
  • 1/2 cup boiling water
  • 1 tsp chicken or vegetable stock powder
  • 200 g roasted red peppers (about 2 large peppers) (7oz)
  • 125 g lite cream cheese (4.4oz)
  • 3/4 cup finely grated parmesan, divided (68g)
  • 1 large handful fresh basil leaves + extra for serviing
  • 2 cloves garlic
  • 60 g baby spinach (2.1oz)
  • Chilli flakes, to serve (optional)

Instructions

  1. PREPARE BROCCOLI

    Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper. Cut broccoli into florets and place on tray. Drizzle with oil and season with salt and pepper. Roast for 15 minutes, or until cooked to your liking.

  2. COOK PASTA

    Meanwhile, bring a large saucepan of lightly salted water to the boil. Cook pasta for 10 minutes (or according to instructions on packet), until al dente.

  3. While pasta cooks, place water in a blender and add stock powder to dissolve. Add peppers and 2 teaspoons oil from the jar of peppers, cream cheese, 1/2 cup (45g) of the parmesan and the basil and garlic. Blend until fairly smooth.

  4. Add sauce to a medium frying pan or saucepan and bring to a simmer. Simmer for a few minutes, until sauce has thickened slightly. Season with salt and pepper to taste.

  5. SERVE

    Reserve a little of the pasta cooking water, then drain pasta well. Return to saucepan and add sauce and spinach. Toss to combine, adding a little of the pasta water if needed. Taste for seasoning, then divide between warmed serving plates or bowls. Top with remaining parmesan, extra basil and chilli flakes, if using. Serve with broccoli on the side.

Recipe Notes

WINE MATCH: A Rosé.
GLUTEN-FREE OPTION: Use gluten-free pasta. Choose gluten-free stock powder.
INGREDIENT SWAPS / NOTES: The red peppers used in this recipe are the pre-roasted, jarred ones you can purchase at the supermarket. You could roast/chargrill your own if you prefer, and add 2 teaspoons olive oil to the sauce instead of oil from the jar.
MAKE IT MEATY: Meat lovers could add some shredded roast chicken, pan-fried chorizo or sliced sausages to this meal.
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave - great for an easy lunch!

 
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