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Roasted pepper pasta
Average rating:
This colourful pasta dish is quick to prepare and full of fabulous texture and flavour. Tuck in!
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Serves: 4
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Cooking time: 30 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Any pasta shape will work well for this dish: if you don't fancy bows, try fusilli or penne instead.
- 1 green, 1 red, 1 yellow pepper
- 2 small red onions, cut into wedges
- 1 crushed garlic clove, crushed
- 3tbsp olive oil
- 350g (12oz) pasta bows
- 3tbsp chopped basil
- 2tbsp toasted pine nuts
- Salt and pepper for seasoning
Method
- Preheat the oven to 200°C (400°F, gas mark 6).
- De-seed the peppers and cut into wedges.
- Toss these with the onion and garlic in olive oil in a shallow roasting tin.
- Cook for 20 mins until tender.
- Meanwhile cook the pasta bows in lightly salted boiling water. Drain.
- Toss veg into hot pasta with the basil. Season and scatter over 2tbsp toasted pine nuts.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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