A simple, homemade roasted red pepper and tomato pasta. Full of fresh ingredients and full flavours, this is a great lunch to make the night before and pack for work!
2Red Bell Peppers
250gramsDry Wholewheat Pastavariety of your choice
Preheat the oven to 180 degrees Celsius. 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 and drain. Add back into the saucepan and add the pasta sauce. Cook until hot through and serve.
Pasta will keep in the fridge in an airtight container for up to 2 days. It can be reheated or enjoyed cold.