Name: Sweet pepper pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 350g trompetti or fusilli pasta; 2 tsp olive oil; large onion roughly chopped; 2 plump garlic cloves crushed; 375g pickled cherry peppers or sliced peppers from a jar; 85g packet rocket or watercress, roughly torn

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Sweet pepper pasta

Sweet pepper pasta

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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A sweet pepper pasta dish that's ready in 20 minutes - an ideal veggie supper

Vegetarian

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Butter bean & chilli tomato salad

A star rating of 4.1 out of 5.19 ratings

Ingredients

Nutrition

Units:

MetricUS

350g trompetti or fusilli pasta
2 tsp olive oil
large onion

roughly chopped
2 plump garlic cloves

crushed
375g pickled cherry peppers

or sliced peppers from a jar
85g packet rocket

or watercress, roughly torn

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Nutrition: per serving

kcal375
fat42g
saturates1g
carbs77g
sugars0g
fibre6g
protein13g
salt0g

low

Method

step 1

Cook the pasta according to pack instructions.
step 2

Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
step 3

Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 5 out of 5.2 ratings

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