Name: Roasted tomato and red pepper pasta sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 200g wholewheat pasta; 2 red peppers; 1 small red onion peeled and cut into thick slices; 2 cloves garlic peeled; ½ tsp thyme leaves; 2 tsp olive oil; 300g (10½ oz) cherry tomatoes; 2 tbsp sundried tomato puree (sundried will give an extra richness but you can use regular tomato puree too); 1 pinch of chilli flakes (optional)

Meal type: Main meal

Serves: 2

Preparation time: 5 minutes

Cooking time: 30 minutes

Preheat the oven to 180°C/160°C fan/gas mark 4.
Cut the peppers in half and remove the seeds. Place on a roasting tray with the onion, garlic and thyme. Drizzle with the olive oil.
Roast in the oven for 20 minutes, then add the tomatoes and cook for a further 10 minutes. Meanwhile cook the pasta in a pot of boiling water for 10-12 minutes.
In a food processor blend the roasted veggies with the tomato puree and chilli flakes (if using) until smooth. Combine with the drained pasta.

Cook’s tip

This sauce also makes a great base. Turn it into Bolognese, or add prawns or sardines. You could also spread the sauce on a pizza base. To freeze, store in a plastic container for up to 3 months. Defrost and reheat thoroughly.

Energy 2276kJ 542kcal 27%

Carbs 82.7g -

Fibre 17.8g 59%

Fat 13.6g Low 19%

Saturates 1.7g Low 9%

Sugar 16.9g Low 19%

Salt 0.27g Low 5%

% = an adult's reference intake

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Ingredients

200g wholewheat pasta

2 red peppers

1 small red onion, peeled and cut into thick slices

2 cloves garlic, peeled

½ tsp thyme leaves

2 tsp olive oil

300g (10½ oz) cherry tomatoes

2 tbsp sundried tomato puree (sundried will give an extra richness but you can use regular tomato puree too)

1 pinch of chilli flakes (optional)

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Cook’s tip