Roasted Red Pepper Pasta Sauce
  • 3 peppers - red/orange/yellow
  • 1 small garlic clove
  • 25g almonds
  • 25g mixed seeds such as sunflower, flax, sesame
  • 2-3 tbsp olive oil and rapeseed oil
  1. Preheat the oven to 200C.
  2. Slice your peppers and place onto a roasting tray. Drizzle with a little rapeseed oil and roast for 20-30 minutes until softened and taking on colour.
  3. Place into a Magimix or a hand blender and blitz until a paste.
  4. Add in the garlic, almonds and seeds and again blitz until a paste, adding in the olive oil to help emulsify and loosen slightly.
  5. Keep in an airtight container or jam jar with a slick of oil over the top and it will keep for well over a week.
Recipe by Cooking Them Healthy at