Category: Mains

Begin by cooking the spaghetti according to the package instructions until al dente.

In a blender or food processor, blend the drained roasted red peppers until smooth. Pour into a side bowl. Then do the same for can of chopped tomatoes, then add and stir into the bowl.

Heat the olive oil in a large frying pan over medium heat. Add the minced garlic and chopped onion. Cook until the onion is soft and translucent, about 5 minutes.

Stir in the chilli flakes (if using) and cook for another minute.

Pour the blended roasted red peppers and tomatoes into the pan with the garlic and onion. Stir to combine and cook for 5 minutes to let the flavours come together. Bring the mixture to a simmer, then add in 50g parmesan cheese or alternative if vegetarian or vegan. Cook for another 5 minutes, stirring occasionally.

Reduce the heat to low, add the double cream (or vegan alternative), and stir well. Season with salt and pepper to taste.

Add the cooked spaghetti to the sauce. Toss everything together until the spaghetti is well coated with the sauce.

Divide the pasta among plates. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately and enjoy!

For a vegan version, use a plant-based cream substitute and skip the Parmesan cheese or use a vegan alternative.