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Nadia’s pasta with roast pepper sauce

A twist on your usual pasta sauce, why not make it tonight

Visual of pasta with roast peppers
TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours


  1. Preheat oven to 250ºC.
  2. Roast capsicums for 20 minutes until charred. 5-10 minutes into roasting, put chili in oven (they only take 10-15min). Remove from oven and leave to cool for at least 10minutes, the flesh should shrivel away from the skin of the capsicum and chili, making the skin easy to peel off
  3. Peel off the skins and discard. Carefully remove the stem of the capsicum (attached to the seeds) and discard. Depending on your preference for hotness you can use the chili seeds or discard them. Blend capsicum and chili flesh together with the lemon juice and zest, sundried tomatoes, salt, pepper and olive oil until smooth
  4. Cook pasta in boiling salted water for 10-15 minutes, or until al dente
  5. Heat olive oil in a large fry pan, add onion and sauté for a five minutes. Add silverbeet or spinach and wilt down (a few minutes). Add sauce and heat through well
  6. Drain pasta and add to the sauce, tossing to mix through
  7. To serve, divide between plates and top with basil and parmesan or feta cheese.  Serve with a side salad
  • red capsicums
  • red chilli
  • lemon, juice and zest
  • 10 
    sundried tomatoes
  • pinch 
    salt, only if needed
    freshly ground black pepper
  • 1 tbsp
    olive oil
  • 350 g
    penne or rigate pasta
  • olive oil
  • red onions, sliced
  • bunches silverbeet, washed, trimmed and roughly chopped
  • handful basil, torn
  • 50 g
    parmesan or feta cheese, finely grated or crumbled
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Dietary Fibre
  • Sodium