Roast Pepper & Mozarella Pasta
This pasta is such a handy midweek staple. It’s carby, cheesy and warming, like a hug in a bowl. It can be made in under 30mins and is definitely going to be a crowdpleaser. For any fussy eater kids, you could definitely blend this sauce to make it smooth, but personally I like eating the strips of roasted pepper.
This meal is vegetarian friendly but does contain gluten and dairy. To make gluten free, substitute for gluten free pasta.
Ingredients
Serves 5 | 562 calories per serving**
500g pasta (I used fusilli buy any will do)
1 onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil
400g time chopped tomato
2 tbsp tomato pureé
Salt & pepper (to taste)
1 tsp chilli flakes (optional)
Handful fresh basil, torn
1 tsp sugar or a tbsp balsamic vinegar
2 whole red peppers from the jar (or you can roast them yourself beforehand in a little olive oil at 200 Celcius until the skin blisters, peel the skin and slice the remaining pepper)
1 ball fresh mozzarella, torn into chunks
Method
Sauté your onion until soft in your olive oil until translucent.
Add your garlic and make sure the heat is on low, so that the garlic doesn’t burn.
Once onions start to turn golden, add your tomato pureé and passata and season to your taste with the salt, pepper & balsamic vinegar or sugar. Add most of your torn basil, keeping a few to stir in at the end. Reduce to a simmer for about 20mins or so.
Cook your pasta while the sauce is simmering and cook according to packet instructions.
When your pasta is almost cooked, slice your roasted peppers into strips and carefully stir into the sauce to warm them up. If you feel that the sauce has reduced too much or is too thick, add a ladle of pasta water (if needed).
Stir in your pasta and remaining basil. When all combined, add your chunks of torn mozzarella on top. Serve immediately.
**Calories calculated using my fitness pal may not be entirely accurate as they are based on the brands that I used.
