Caramelised red pepper spaghetti

Caramelised red pepper spaghetti

Cooking peppers low and slow intensifies their flavour and inherent natural sweetness to very special effect. 

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VeganVegetarianHealthy1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time40 mins
  • Plus45

Ingredients

  • 2 tbsp pine nuts
  • 3 tbsp olive oil
  • 2 Essential Red Peppers, deseeded and thinly sliced
  • 150g Essential Spaghetti
  • 2 clove/s cloves garlic, thinly sliced
  • 1 pinch chilli flakes
  • ½ x 25g pack basil, leaves picked, plus extra to serve
  • 4 tbsp grated vegan cheese alternative

Method

  1. Toast the pine nuts in a large, nonstick frying pan over a medium heat for 4-5 minutes, shaking regularly, until golden; set aside on a small plate. Heat the oil in the same pan over a medium-low heat and add the peppers. Once the peppers start to sizzle, season, then lower the heat and fry gently for 25-30 minutes, stirring regularly until very soft. When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted boiling water for 10 minutes.

  2. Add the garlic, chilli flakes and basil to the peppers; cook for 3-4 minutes until the garlic is golden. Transfer the pasta to the pepper pan along with a little cooking water if needed. Add the toasted pine nuts and vegan cheese, tossing together. Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,757kJ/ 660kcals

Fat

36g

Saturated Fat

9.4g

Carbohydrates

69g

Sugars

13g

Fibre

7.1g

Protein

12g

Salt

0.5g

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Overall rating (5/5)

5 out of 5 stars1 rating