Roasted Pepper Pasta Sauce

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I had some bell peppers in the fridge and wondered what I should do with them for dinner a few nights ago, and then thought to make a sauce with them – this is how I made my roasted pepper pasta sauce, which I served with wheat-free pasta.

Roasted Pepper #Pasta Sauce #Vegan #Vegetarian #Detox
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Roasted Pepper Pasta

The Purple Pumpkin Blog
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Print Recipe
Cook Time 35 minutes
Total Time 35 minutes
Course Pasta Recipes
Cuisine Italian
Servings 2

Ingredients
  

  • 1 each of red yellow and green bell peppers
  • 1 white onion finely chopped
  • 2 cloves garlic crushed
  • 1 x 400g can chopped tomatoes
  • 1 tbsp tomato paste
  • olive oil
  • freshly ground black pepper
  • 1 tsp dried rosemary
  • fresh basil

Instructions
 

  • Standing the peppers up, sliced down each side to get the four ‘cheeks’ of the pepper, and chop off the bases – this will leave the seeds attached to the stem :)
  • Place the peppers, skin side up onto a baking sheet and drizzle with a little olive oil.
  • Place in a hot (220-250C) oven for 20-25 minutes until they start to char. Remove from the oven, and allow to cool slightly before chopping into smaller pieces.
  • Fry the onions and garlic in a little olive oil until they soften and then add the chopped roasted peppers.
  • Add the canned tomatoes, tomato paste, black pepper, dried rosemary and some chopped fresh basil.
  • Bring to the boil and simmer for about 10 minutes
  • Serve over your choice of pasta and sprinkle more fresh basil over the top.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.

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