I’ve been asked to try out some of the recipes in the Tesco Real Food Family Cook Off, currently showing on Channel Five which sees home cooks battle it out to make the most mouth watering meals.
I opted for the roasted pepper pasta with bread tapas in the family favourite category. The original recipe includes fresh chillies and paprika which my boys won’t touch with a barge pole. I also left out the tapas element as it seemed like too much faff.
What I was left with was a pasta sauce of pure genius. I’m not kidding. All you do is chop up the veg, put it on a baking tray, drizzle with oil and honey then scatter with sea salt and roast in the oven for 15 minutes.
Let it cool slightly then blitz with a stick blender, and thankyouverymuch instant pasta sauce with so much taste factor it’ll knock your socks off.
I’d advise to double the below recipe to make a big batch then freeze the portions for future use.
I mixed my sauce with pasta then put it in a dish and scattered with breadcrumbs, toasted pine nuts and mozzarella and flashed under the grill until golden.
It’s the perfect speedy recipe for half-term week when you haven’t got any kid-free time to knock a meal together. You can also feel hugely smug about the amount of veggies you’ve crammed into the meal without them noticing!
Rapid roasted vegetable pasta sauce
prep time: 10 mins
cook time: 15 mins
1 red onion, chopped into large chunks
2 cloves garlic, peeled
2 peppers of various colours, chopped into large chunks
1 x 250g punnet baby plum tomatoes
drizzle olive oil
drizzle clear honey
1. Heat oven to 200C/180C fan/gas 6. Spread the chunks of onion, garlic, peppers and tomatoes out in a roasting tin and drizzle with olive oil and honey. Roast for 15 minutes.
2. Take the vegetables out of the oven, allow to cool for a few minutes, then blitz with a stick blender. Season to taste.
Tip: For a bit of heat add a chopped red chilli to the tray of vegetables and a sprinkling of smoked paprika.