Roasted Bell Pepper & Tomato Spaghetti – Blogtober 24

Hey everyone! I thought I’d share another recipe with you today. As you know, I was feeling pretty unwell this time last week, so I wanted a dinner that required very little effort. Simple pasta with homemade sauce did just the trick. 

To start, I whacked the oven on at 200 celsius. Then I chopped three bell peppers in half, cutting out the stem and seeds and rubbing olive oil into it before placing on a baking tray. I also threw some whole cherry tomatoes on there too and seasoned with salt and pepper (just for fun!) 

I left these in the oven for about 45 minutes, until the skins were completely blistered and blackened. 

After 5 minutes of cooling, I peeled off the skins from the peppers, chopped roughly and added to the food blender with the tomatoes. In hindsight, I really wish I had also roasted some onion to put into the sauce – next time I will! I think red onion would be best for a sweeter sauce. 

After blitzing to a paste, I added about 220ml of double cream (basically, we had some leftover cream from my boyfriend’s delicious carbonara), so I just put the rest of the pot into the sauce. Be careful when you blend it, I stopped watching and accidentally whipped the cream a little…

It melted down a bit when I warmed the sauce up in a pan, but was a bit curdled. However – still yummy! Meanwhile, I cooked fresh spaghetti (4 mins in boiling water) and added the sauce. 

Finally, I grated some Parmesan on top and hey presto! 

Enjoy!

Lilly x