Roasted Pepper Pasta

Creamy roasted-red-pepper pasta with garlic, tomato and basil, blended into a smooth sauce without being heavy.

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Roasted peppers give the sauce natural sweetness and colour, while a little pasta water helps it cling to every strand.

Ingredients

• 350 g pasta
• 300 g roasted red peppers (drained if jarred)
• 2 tbsp olive oil
• 3 garlic cloves (sliced)
• 1 tbsp tomato paste
• 0.5 tsp smoked paprika
• 80 g cream cheese or mascarpone (optional)
• 50 g Parmesan (finely grated)
• 20 g fresh basil
• 1 tbsp lemon juice
• 0.75 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to the packet instructions, reserving 250 ml of the pasta water before draining.
2. While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the garlic and cook for 30–45 seconds until fragrant but not browned.
3. Add the tomato paste and smoked paprika and cook for 1 minute. Transfer the mixture to a blender with the roasted peppers, cream cheese if using and 100 ml pasta water.
4. Blend until completely smooth. Return the sauce to the pan and simmer gently for 3–4 minutes.
5. Add the drained pasta and half the Parmesan. Toss over low heat, adding small splashes of pasta water until the sauce coats the pasta smoothly.
6. Stir in the lemon juice and most of the basil. Taste and adjust the salt and black pepper.
7. Serve immediately with the remaining Parmesan and basil. The sauce thickens as it stands, so loosen leftovers with a splash of water when reheating.