Creamy Roast Capsicum Pasta

Behold the creamiest roast veg pasta you’ve ever tasted—convenient, easy and packed with seasonal veg—autumn cooking at its best. 

Directions

  1. Pre-heat oven to 200°C.

  2. Place whole capsicums (remove stems) on a lined baking tray to roast for 25-30 minutes or
    until charred. Set aside. Once cooled peel off and discard the charred skin and remove seeds.

  3. Cook your pasta as per the packet instructions. Once cooked, drain pasta and stir through a
    teaspoon of olive oil. Cover and set aside.

  4. While the capsicums are roasting, place a large frypan on medium heat. Sauté onion and garlic in olive oil until golden and soft. Remove from heat and set aside to cool.

  5. In a food processor or blender place onion and garlic mixture with roasted capsicums, milk,
    chilli flakes, flour and salt and pepper. Blend until creamy and smooth.

  6. Place sauce back in the pan over medium heat to thicken. Add more flour to thicken if need.
    Once it reaches a simmer, reduce heat to low and continue simmering until you have a thick sauce. Add cooked pasta and stir through. Add leafy greens and stir through, cooking for another 2-3 minutes.

  7. Serve with parmesan and fresh chopped herbs (basil and oregano taste delicious).

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Behold the creamiest roast veg pasta you’ve ever tasted—convenient, easy and packed with seasonal veg—autumn cooking at its best. 

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Pre-heat oven to 200°C.

  2. Place whole capsicums (remove stems) on a lined baking tray to roast for 25-30 minutes or
    until charred. Set aside. Once cooled peel off and discard the charred skin and remove seeds.

  3. Cook your pasta as per the packet instructions. Once cooked, drain pasta and stir through a
    teaspoon of olive oil. Cover and set aside.

  4. While the capsicums are roasting, place a large frypan on medium heat. Sauté onion and garlic in olive oil until golden and soft. Remove from heat and set aside to cool.

  5. In a food processor or blender place onion and garlic mixture with roasted capsicums, milk,
    chilli flakes, flour and salt and pepper. Blend until creamy and smooth.

  6. Place sauce back in the pan over medium heat to thicken. Add more flour to thicken if need.
    Once it reaches a simmer, reduce heat to low and continue simmering until you have a thick sauce. Add cooked pasta and stir through. Add leafy greens and stir through, cooking for another 2-3 minutes.

  7. Serve with parmesan and fresh chopped herbs (basil and oregano taste delicious).

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