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Roast Pepper Pasta


Serves 4

Sweet, smokey oven-roasted pepper sauce tossed through warm pasta and topped off with fresh basil and creamy fetta…. Definitely one of my favourites and low fat, low calorie.

Per serve: 1206.2kj (288cal); 3.9g total fat (1.2g saturated fat); 4.7g fibre


You’ll need

2 large red capsicums
4 garlic cloves, skin on
1 large red onion, quartered then quartered again
1 tsp olive oil
1/2-1 cup vegetable stock
1 tbsp balsamic vinegar
Salt & Pepper
60gms fetta
2 tbsp fresh basil, chopped
4 cups of cooked pasta

Let’s go

Heat oven to 220°c. Wash, slice and deseed capsicum making sure you remove as much of the white membrane as possible. Place capsicum on baking tray lined with baking paper along with garlic cloves and onion.

Toss in oil, season with salt and pepper and roast for 45 minutes. Remove from oven, cool enough to touch and remove capsicum skins. Place capsicum, onion and squeezed garlic flesh into a processor or blender with a little stock and blend until smooth.

Pour paste into a saucepan, add remaining stock and balsamic vinegar and bring to the boil stirring every now and then. Reduce heat and simmer for 5-10 minutes. Serve on hot pasta and top with basil and fetta.

Why it’s good for you
Pasta sauces can be havens for unnecessary fat. This low fat pasta dish has all the flavour but none of the butt-enlarging ingredients.
Per serve: 1206.2kj (288cal); 3.9g total fat (1.2g saturated fat); 4.7g fibre


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