Roasted Red Pepper and Tomato Pasta
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!
  • 4-5 Large tomatoes
  • 2 Red Bell Peppers
  • 1 Red Onion
  • 1 Clove Garlic
  • 1tablespoon Balsamic Vinegar
  • 250grams Dry Wholewheat Pastavariety of your choice
  1. 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.
  2. Add all the roasted vegetables to a blender with the garlic clove and balsamic vinegar. Blend until completely smooth.
  3. 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.
Recipe Notes

Pasta will keep in the fridge in an airtight container for up to 2 days. It can be reheated or enjoyed cold.