Roasted Red Pepper Pasta Sauce

We all know that pasta is a favourite with children and this recipe is tasty, easy to make and full of wonderful goodness. It is great to keep in a jar in the fridge to have on hand when you are short of time. It works brilliantly as a sauce for whole wheat or brown rice or pasta but I often have this on its own as a tapenade on a cracker or with crudites.

Peppers are packed with vitamins A and C, both key for supporting the immune system. Seeds provide a protein hit, as well as omega 6 oils which are great for healthy skin.

This sauce would also work well with different nuts or seeds – walnuts, pine, pistachio, etc  – so feel free to experiment.INGREDIENTS

  • 3 peppers - red/orange/yellow

  • 1 small garlic clove

  • 25g almonds

  • 25g mixed seeds such as sunflower, flax, sesame

  • 2-3 tbsp olive oil and rapeseed oil

INSTRUCTIONS

  1. Preheat the oven to 200C.

  2. Slice your peppers and place onto a roasting tray. Drizzle with a little rapeseed oil and roast for 20-30 minutes until softened and taking on colour.

  3. Place into a Magimix or a hand blender and blitz until a paste.

  4. Add in the garlic, almonds and seeds and again blitz until a paste, adding in the olive oil to help emulsify and loosen slightly.

  5. Keep in an airtight container or jam jar with a slick of oil over the top and it will keep for well over a week.