This Roasted Capsicum Pasta utilises a jar of chargrilled peppers, meaning you can whip up the sauce in the time it takes for the pasta to cook! A quick and easy but incredibly delicious dish, one that is easily customisable and can be enjoyed hot or cold.
I'm very much about cooking as a slow and mindful activity, but realistically, there simply isn't time for this in the everyday! Employing short cuts and hacks where needed can meal a wholesome and tasty dish is on your table promptly.
Embracing Convenience with Jarred Grilled Capsicums
When it comes to creating a good meal quickly, convenience is key. With jarred grilled capsicums, you can streamline the cooking process without compromising on flavour. These pre-roasted red peppers eliminate the need for roasting fresh peppers, saving valuable time in the kitchen. Ready-to-use slices of jarred capsicums minimise prep work and ensure consistency in your dish. The robust flavour of roasted capsicums infuses the pasta with a delightful smokiness, elevating the overall dining experience. With the convenience of jarred grilled capsicums, you can enjoy a homemade pasta dish without spending hours in the kitchen.
Why You Will Love Roasted Capsicum Pasta
Here's why I think you'll adore this dish:
- Vegetarian-friendly: This pasta dish is perfect for vegetarians and veggie enthusiasts, offering a wholesome and satisfying meal without the need for meat. To make this dish vegan, swap the cream for a dairy-free alternative.
- Light and flavourful: Unlike heavier pasta dishes, Roasted Capsicum Pasta offers a lighter alternative.
- Easily customisable: This recipe lends itself beautifully to customisation, allowing you to tailor it to your taste preferences.
- Quick to make: With minimal prep and cooking time, Roasted Capsicum Pasta is ideal for busy weeknights when you crave a homemade meal without the hassle.
Ingredients
- Short pasta
- Olive oil
- Shallot
- Garlic
- Oregano
- Chilli flakes
- Roasted red peppers/capsicum
- Cream
- Salt and black pepper
- Stracciatella
- Basil leaves
See recipe card below for quantities.
Tips and variations
- Vegan: swap the cream for coconut cream or soy milk to make this dish vegan.
- Meat: if you want to add a protein to this dish, I'd recommend 'nduja or even pan fried Italian sausage, stirred in with the sauce.
- Swaps: you could replace the jarred red peppers with sun-dried tomatoes for an equally as delicious dish.
Equipment
- Saucepan
- Frypan
- Spatula
- Blender
- Sieve
Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Roasted Capsicum Pasta
Ingredients
- 160 g short pasta fusilli, rigatoni or orecchiette
- 20 mL olive oil
- 1 shallot diced
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- 280 g jarred roasted red peppers/chargrilled capsicums drained
- 62.5 mL cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Stracciatella to garnish
- Fresh basil leaves to garnish
Instructions
- Bring a saucepan of water to the boil and add pasta. Cook according to package instructions until al dente. Drain pasta, reserving about one third of a cup of starchy pasta water.
- Meanwhile, prepare sauce: Heat olive oil in a pan over medium heat. Sauté shallot and garlic for 2-3 minutes until fragrant. Add oregano and chilli flakes and cook for a further minute.
- Add shallots and garlic to the jug of a blender along with drained jarred peppers, cream, salt and pepper. Blend until silky smooth.
- Return sauce to pan, keeping heat low. Add cooked pasta and reserved pasta water. Stir well to combine.
- Divide pasta among two dishes. Top with stracciatella, basil leaves and extra black pepper to serve.
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