Penne with Roasted Red Pepper Sauce
Sweet roasted peppers and tomatoes blitzed into a silky sauce that clings to the pasta, with no cream or cheese.
- Time55 min
- LevelEasy
- Costabout £1.20 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 475kcal
- 76.1gcarbs
- 10.6gof which sugars
- 12.8gfat
- 3.5gsaturates
- 13.9gprotein
- 7.1gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the peppers, tomatoes and garlic on a large tray, drizzle with 2 tbsp of the oil and sprinkle over the paprika and salt. Toss well.
- 2
Roast for 40 minutes, until the peppers are soft and charred at the edges.
40 min - 3
Squeeze the soft garlic out of its skins into a blender. Add everything from the tray, the vinegar, the remaining oil and half the basil. Blend until smooth, adding a splash of water if too thick.
- 4
Cook the penne in plenty of boiling salted water following the packet time, usually 8 to 10 minutes. Save a mug of the cooking water, then drain.
9 min - 5
Tip the pasta back into the pan, pour over the sauce and toss over a low heat for 1 minute, adding a splash of the cooking water until glossy.
- 6
Serve with the remaining basil torn over the top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
