Roasted red pepper, spinach and goat’s cheese pasta bake
NUTRITION: PER SERVING
FAT: 9G (3.1G SATURATED)
CARBOHYDRATES: 55.8G (18.7G SUGARS)
Olive oil for frying
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp chilli flakes
460g jar grilled red peppers, drained and sliced into chunky strips
200ml dry white wine
2 tbsp red wine vinegar
680ml tomato passata
1½ tbsp caster sugar
A few fresh thyme sprigs, leaves picked
400g fresh penne pasta
60g hard goat’s cheese, grated
You’ll also need…
2 litre ovenproof baking dish
Heat the oven to 220°C/200°C fan/gas 7. Heat a glug of oil in a large deep sauté or frying pan, add the onions and fry over a medium heat for 5 minutes until starting to soften. Add the garlic and fry for a few more minutes, then add the chilli flakes and pepper strips.
Turn up the heat and cook for about a minute, then add the wine. Let the wine bubble vigorously for a couple of minutes, then turn the heat down and add the vinegar, passata, sugar, raisins, thyme and spinach. Season well, then bubble for 10 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning if necessary. Stir in the pasta, then pour everything into the baking dish and scatter over the goat’s cheese (see Make Ahead). Bake for 20 minutes until golden and bubbling, leave to stand for 5-10 minutes, then serve.
Use fresh peppers if you prefer – you’ll need to cook them with the onions for an extra 15 minutes to soften.
Assemble the bake up to 2 days ahead (step 3) and keep covered in the fridge. Add an extra 5-10 minutes to the cooking time to ensure the bake is piping hot throughout.