Roasted pepper pasta
Serves 2
Prep: 5 mins
Cook: 30 mins
This recipe is inspired by a dish from Delia Smith’s Vegetarian Collection, a book I used to refer to a lot growing up as a veggie teen who loved to cook. Delia flavoured her ‘red pepper relish’ with cumin and served it with pasta. I really enjoyed that combination of flavours and have been making something very similar ever since.
This is a super simple but satisfying dish which only requires one roasting tray and one saucepan so it’s very light on washing up (yay). It’s ideal for a veggie midweek meal but is also great eaten cold with a little crumbled feta for a take-to-work lunch or picnic dish.
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Anna Lawson eats... 