2 red peppers, roughly chopped
1 onion, roughly chopped
2 garlic cloves
2 tbsp olive oil
1 (400g) tin chopped tomatoes
150ml single cream
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | raisingsugarfreekids.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare peppers that the whole family will enjoy.
This red pepper pasta sauce is creamy, sweet and a really easy way of getting some red peppers (which have more vitamin C than an orange) into the family.
Preheat the oven to 200C/180C fan/gas 6. Throw the peppers, onions and garlic cloves into a roasting dish and drizzle with the olive oil. Toss to coat the veg in the oil, then roast for 40 mins. Add the chopped tomatoes and roast for another 20 mins. Blitz in a food processor or with a hand-held blender until smooth, then add the cream and pulse to combine. Pour over cooked pasta or cooked grains, or serve with cooked fish, meat or pulses and a side of veg or salad.