Roasted Red Pepper Pasta Sauce
This recipe makes the most wonderfully sweet and flavoursome sauce which will last in the fridge for up to 4 days. Great to have hot for dinner, but equally as fabulous as a lunchbox staple!
4 large fresh red peppers
4tbsp tomato puree
1tbsp garlic puree or 2 minced garlic cloves
15g Fresh Basil (one handful)
3tbsp extra virgin olive oil
Optional (add a pinch of chilli flakes! or a teaspoon of parmesan)
Preheat the oven to 200 degrees.
Cut up the red peppers and spread onto a baking tray. Drizzle on olive oil with black pepper and a pinch of salt. Roast until the peppers are soft and some become a little golden and crispy around the edges (around 20-25 minutes)
Take the peppers out the oven to cool. Only once the peppers are cool, you can use a food processor or blender to blend all of the ingredients together until smooth!
Stir into hot or cold pasta! You may wish to add extra veggies, I enjoy adding roasted whole tomatoes, mushrooms and courgettes.