This is a pretty basic recipe and tastes like kids food. It’s nice but could do with a bit more texture and some more veggies, I made this recipe again with rocket & toasted pine nuts and it tasted a lot better, however if you want to stick to the recipe it’s easy if you don’t have many ingredients and it’s instant fuel. The peppers are rich in vitamin C, betacryptoxanthin and betacarotene, which are all powerful antioxidants that help protect the body from heart disease and cancer. The tinned tomatoes contain lycopene. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox Recipes”
Makes 4 servings
- 350g non wheat pasta
- 2 red peppers, deseeded and chopped
- 2-3 garlic cloves, peeled
- 250g tinned chopped tomatoes
- Some low sodium salt and freshly ground black pepper
- A few fresh basil leaves
Bring a large pan of eater to the boil and add the pasta. Cook according to the instructions, drain and then set aside.
Meanwhile make the sauce, Put the chopped peppers, garlic and tomatoes in a food processor or blender with the salt, black pepper and basil leaves. Blend until smooth, adding a little vegetable stock or water if you want a thinner consistency.
Stir the pepper and tomato sauce in the cooked pasta and put over a low heat until warmed through.
Adding grated cheese optional.