Creamy Roast Capsicum Pasta


  • 2 red capsicums
  • 2-3 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 3 cups of leafy greens (spinach/kale or collard greens)
  • 4 cloves garlic, finely chopped
  • Salt and pepper, to season
  • 1 1/2 cups milk (replace with plant-based alternative if lactose intolerant)
  • ½ cup of grate cheese
  • 1 1/2 Tbsp plain flour
  • 1 pinch chilli flakes (optional)
  • 375 g of dried pasta (we like penne or spaghetti)


  1. Pre-heat oven to 200 degrees Celsius and place whole capsicums (remove stems) on a lined baking tray to roast. Bake for 25-30 minutes or until charred and set aside. Once cooled peel off and discard the charred skin and remove seeds.
  2. Cook your pasta as per the packet instructions. Once cooked, drain pasta and stir through a tsp of olive oil, cover and set aside.
  3. While the capsicums are roasting, heat on medium, a large frypan and sauté onion and garlic in olive oil. Once mixture is golden and soft remove from heat and set aside to cool.
  4. In a food processor or blender place onion and garlic mixture with roasted capsicums, milk, chilli flakes, flour and salt and pepper.
  5. Mix until creamy and smooth.
  6. Once combined place sauce back in the pan over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce has thickened add and stir through cooked pasta. Add leafy greens and stir through, cooking for another 2-3 mins.
  8. Serve with parmesan and fresh chopped herbs (basil and oregano taste delicious).