Roasted Red Pepper and Feta Pasta

This recipe was the result of craving pasta and having run out of chopped tomatoes, so I was looking for alternative to my go-to tomato pasta sauce. This is a completely clean from scratch recipe, no processed ingredients (minus the pasta!) and takes 15 minutes of prep time (45 minutes if you add in roasting time!), as you can prepare the sauce whilst the pasta is cooking. I use whole wheat pasta as I prefer the taste and it is higher in fibre, but you could substitute for white pasta. You could also substitute the feta for pine nuts for a vegan option or chicken for a meat eaters option!

Ingredients

(Serves 2)

150g whole wheat pasta (I used fusilli)
2 large red peppers
2 red onions
1 tbsp olive oil
1 clove of garlic (or 2 if you want it extra garlicy!)
a handful of basil
60g feta cheese (I use the lighter one) cubed
40g brocolli chopped into florets


Method

1. Preheat the oven to 180 degrees. While the oven is heating, roughly chop the peppers, garlic and onions and chuck into a baking dish. Add the olive oil and toss the vegetables in the oil, then roast in the oven for about 30 minutes, stirring the veg half way
2. After the veg has been in the oven for about 30 mins you can start cooking the pasta- follow instructions on the packet
3. While the pasta is cooking, take the veg out the oven and add the vegetables plus the olive oil and a few leaves of basil to food processor and blend until smooth
4. About 6 minutes before the pasta is done, add the brocolli florets into the pasta so it can finish cooking together
5. When the pasta is done, drain the pasta and brocolli and place it back into the pan. Add the sauce and the feta cubes and stir it all in
6. Serve with a few leaves of basil on top and enjoy!

Dairy Free Alternative Replace the feta cheese with pine nuts
Gluten Free Alternative Replace wholewheat pasta with gluten free pasta