Roasted Red Pepper & Tomato Pasta

  • 23 Jun - 29 Jun, 2018
  • Mag The Weekly
  • Cookery


· 4-5 large tomatoes

· 2 red bell peppers

· 1 red onion

· 1 clove of garlic

· 1tbsp balsamic vinegar

· 250gm whole wheat pasta


Preheat the oven to 180ºC. Roughly chop the tomatoes, bell peppers and red onion into 1-inch chunks and lay on a flat baking sheet lined with parchment paper. Roast for 20-25 minutes, until soft. Add all the roasted vegetables to a blender with the garlic clove and balsamic vinegar. Blend until completely smooth. Cook the pasta according to the packet instructions, then drain. Add them back into the saucepan and then add the pasta sauce. Cook until heated throughly and serve.