A quick and easy meat-free meal – if time is still short, then try using a jar of ready, char-grilled peppers instead.
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Grill the peppers, skin-side up, on a lightly oiled baking sheet for about 12 minutes, or until the skins have turned black. Put the peppers into a bowl and cover with a plate. Leave for 5 minutes, then peel off and discard the skins. Cut the flesh into strips. Return the strips to the bowl with any pepper juices.
Cook the pasta according to pack instructions. Meanwhile, stir the tomatoes, garlic, fennel (if using) and mint or basil into the peppers. Crush the tomatoes lightly with a wooden spoon, then season and add the oil.
Toss the drained pasta into the red pepper and tomato dressing. Serve topped with a drizzle of extra oil, the grated cheese and black pepper.
Typical values per serving when made using specific products in recipe
Energy | 1,730kJ/ 411kcals |
|---|---|
Fat | 9.9g |
Saturated Fat | 2.4g |
Carbohydrates | 65g |
Sugars | 8.5g |
Fibre | 5.8g |
Protein | 12g |
Salt | 0.1g |
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