Roasted red pepper pasta sauce
PersonalPoints™ per serving
Calorie controlled cooking spray
1 small, roughly chopped
2 clove(s), crushed
¼ teaspoons, level
Karyatis Roasted Red Peppers in Brine
350 g, drained, drained, halved, seeds removed
- Mist a nonstick pan with cooking spray and fry the onion and garlic over a medium heat for 3-4 minutes until just softened and starting to colour.
- Stir in the chilli flakes and remove from the heat. Transfer the mixture to a food processor and add the roasted red peppers, thyme and 50ml water, then blitz.
- Season to taste, blitz again until smooth, then serve with your choice of cooked pasta.
The sauce can be frozen in an airtight container for up to 3 months.