Red Pepper Pasta

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 3 servings
Calories: 236kcal


  • 150 g pasta (raw weight)
  • 1/2 finely chopped onion (approx. 75g)
  • 2 cloves grated garlic
  • 1 jar roasted red peppers (approx. 300g drained weight)
  • 100 mls skimmed milk
  • Salt & pepper
  • Parsley
  • 1 kcal spray


  • Heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add the onion and garlic, and sauté until soft (about 4-5 minutes)
  • Meanwhile, cook the pasta according to packet instructions.
  • Add the roasted red peppers to the onions and continue to cook for a further few minutes stirring from time to time.
  • Transfer the mixture to a blender/nutritibullet and blitz until smooth.
  • Pour the puree back into the pan and bring to a simmer.
  • Stir in the milk to make a creamy sauce and season well with salt and pepper (to taste).
  • Add the cooked pasta to the pan, mix well and serve garnished with fresh parsley.
  • You can also add a protein source such as prawns or chicken to make it a more substantial meal, add a side salad for extra veg or top with grated parmesan.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 48g | Protein: 8g | Fat: 1g