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What I eat after my 9-5: Roast Capsicum Pasta

  • Writer: Alice Taylor
    Alice Taylor
  • Jun 17
  • 1 min read

Serves 4


Time taken: 30 minutes


Cost per person: $1.95 per serving (approx)


Ingredients:

  • 5 capsicum

  • 1 bulb of garlic

  • 2 tomatoes

  • Olive oil

  • 400g cooked pasta

  • 2 handfuls of basil (optional)

  • Croutons (optional)


Recipe:


  1. Preheat your oven to 220°C. On a tray, place 5 capsicum, 1 bulb of garlic, and 2 tomatoes. Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes or until caramelised and soft.


  1. Allow the vegetables to cool slightly. Once cooled, add the capsicums to a blender (remove any really burnt parts), along with the garlic cloves (squeezed out of the skin), the roasted tomatoes, a drizzle of olive oil, a pinch of salt, and some basil (use dried herbs if you don’t have fresh). Blend until smooth.


  1. Cook 400g of pasta until al dente, then toss it through the blended sauce.


  1. Serve and top with some crunchy bread if you want!


 
 
 

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