Roasted Capsicum Pasta
This is such an easy dinner! The pasta sauce made by roasting capsicums until sweet and caramelised. Budget-friendly and packed with flavour.
Cost: $2.00 NZD per person (approx)
Serves: 4-5
Time: 40 minutes
Ingredients
2 capsicums (red or yellow)
4 garlic cloves, skin on
1 onion, peeled and quartered
Olive oil
Salt and pepper
500g pasta (any shape)
Optional: ⅓ cup feta cheese, fresh herbs, Parmesan
Method
Preheat oven to 220°C (200°C fan). Place the whole capsicums, garlic cloves, and onion on a baking tray. Drizzle generously with olive oil and season with salt.
Roast for 20-30 minutes, until the vegetables are soft, blistered, and slightly charred.
Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve ⅓ cup of pasta water before draining.
Once the vegetables are cool enough to handle, remove the seeds and stem from the capsicums and squeeze the soft garlic out of their skins.
Place the roasted capsicum flesh, garlic, onion, and feta (if using) into a blender. Add the reserved pasta water and blend until completely smooth. Season to taste.
Return the drained pasta to the pot. Pour over the blended sauce and stir over medium heat for 1-2 minutes until the pasta is well coated and the sauce has thickened slightly.
Serve immediately, topped with fresh herbs or extra cheese if desired.
Tips
Roast them well: Don't rush the roasting—the caramelisation is where the deep, sweet flavour comes from.
Peeling capsicums: If you prefer a smoother sauce, you can peel the blistered skin off the capsicums before blending.
Make it vegan: Omit the feta cheese and add a tablespoon of nutritional yeast for a savoury depth.
Add protein: Serve with grilled chicken, chickpeas, or crispy bacon.
Storage: The sauce keeps well in the fridge for up to 3 days and freezes beautifully.
