* This is a sponsored post for Peppadew *
Roasted red peppers make a fantastic pasta sauce with loads of flavour, without a lot of extra calories. This pasta sauce is ready in a matter of seconds, making this Roasted Red Pepper Pasta Bake a quick and easy meal.
Pasta bakes will always have a special place in my heart, as when Dave and I first moved in together 15 years ago, we practically lived on them. Our cooking skills for these meals went as far as opening a jar of sauce and stirring it through the pasta and throwing it in the oven. Why did we buy the sauce when it is SO easy to make ourselves, just like this recipe proves.
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Roasted red peppers are one of those staple ingredients in our house. We make roasted red pepper hummus with it, we chop them up and put them in salads, we use them as a pizza topping, throw them in with an omelette or frittata, jazz up mashed potatoes with them, but mostly we blend them in to a pasta sauce. Usually, we put them in with a tomato sauce, but this time we made the roasted red peppers the star of the sauce.
We don’t roast the red peppers ourselves though, as they take a long time and to be honest, they taste no different. We use Peppadew Roasted Red Peppers, which not only taste great and are packed full of flavour, but they are much better value than buying fresh peppers and roasting them yourself. That means this vegan pasta sauce is perfect if you are on a budget too. The roasted red peppers are our favourite product from the Peppadew range, and you will be seeing a lot more recipes featuring them throughout the year.
I really feel like I am on a roll with the easy recipes at the moment. Even though this isn’t an under 10 minute recipe, there is so little to actually do, that I am classing it as an easy recipe. We are edging our way towards more of a vegan lifestyle, so we didn’t put any cheese on this, but feel free to add some if you want to. Usually this would go in to oven to make the cheese crispy, but I like to put this in the oven even without the cheese, as it makes the top layer of pasta nice and crispy, which gives it some extra texture.
Roasted Red Pepper Pasta Bake recipe:
Roasted Red Pepper Pasta Bake
- 280 g pasta spirals
- 4 Peppadew roasted red peppers
- 60 ml vegetable stock
- 1 small white onion
- 3 garlic cloves
- 1 pinch sea salt and black pepper
- 10 basil leaves
- Add the pasta to a pan of boiling water and simmer for 12 minutes.
- Put the rest of the ingredients in to a blender, and blend until smooth.
- Drain the pasta and stir in the roasted red pepper sauce and pour in to a baking dish (add cheese now if using).
- Put in a preheated oven at 200°C/390°F for 15 minutes until the top has crisped up.
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**This recipe was commissioned by Peppadew, however all opinions are my own**