This red pepper and walnut pasta is a perfect mid-week supper for friends or a quick lunch to take to work the next day. I adapted a recipe from the Deliciously Ella app. It’s easy to cook but the sauce has a wonderfully rich flavour thanks to the tomato and herbs, which are mixed with the roasted peppers and walnuts. Extra sauce could be frozen and used on busy days later in the week. Like all of my recipes, this one uses simple, natural ingredients, all of which can be obtained easy at a local supermarket.
The recipe below serves 2.
– 2 servings of pasta (I used red lentil pasta)
– 25g walnuts, 1/4 cup
– 1/4 tsp garlic granules
– 1/2 tsp dried mixed herbs
– 1 red peppers, cut in half and deseeded
– 1/2 x 400g can chopped tomatoes
– 2 handfuls spinach (optional)
– 50g frozen peas (optional)
Preheat the oven to 200c, fan setting.
Cut the pepper into quarters and place the quarters cut side up onto a baking tray. Roast for 25-30 minutes until charred, adding the walnuts for the last 5-7 minutes. Then remove and leave to cool.
Cook the pasta according to the instructions on pack. Once cooked, drain, rinse with cold water and return to the pan.
While the pasta cooks, place the walnuts, garlic, mixed herbs, cooked pepper and chopped tomatoes into a food processor or into a large bowl if you are using a hand blender. Blend until smooth and it has an almost creamy texture.
Place the spinach and peas into a microwaveable bowl/dish with a splash of water. Microwave for 40-50 seconds on a high heat or until the peas have defrosted and the spinach wilted down slightly. Drain off any excess water.
Pour the roasted red pepper sauce and spinach and peas into the pasta and give everything a really good mix. Gently heat for a few minutes, stirring gently. Serve onto a plate or pasta dish, then enjoy!
Tip: you can add any other kind of roast vegetables you like into this pasta, it’s delicious with extra chunks of roasted red pepper, courgette or I personally love chopped parsnip or butternut squash.