Roasted pepper pasta with bread tapas recipe

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
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Customer recipe by Paulene Enigbokan
Added 84 months ago

In a small pan over a high heat toast the pine nuts and set aside. Roughly chop the peppers, tomatoes, onion and chilli. Place onto a baking tray, sprinkle with paprika, salt and pepper and coat in olive oil. Drizzle a little honey on the top and roast in the oven for 15 minutes, turning once or twice.

Bring a large pan of water to the boil, cook the pasta according to packet instructions.

Remove peppers from oven, allow to cool for a few minutes. Place peppers and tomatoes into a food processor and roughly chop adding a little of the cooking juices.

Stir through the cooked pasta, adding a few of the spinach leaves. Keep a little of the pepper sauce to make the bread tapas. Serve the pasta on top of spinach leaves and top with the toasted pine nuts.

For the tapas

Thinly slice baguette. Spread a little of the roasted pepper sauce on each slice. Top with a little mozzarella and various meats then season with salt and pepper. Place on a baking tray and grill for 5 minutes, until the cheese has melted. Remove and serve in a dish with olives and roasted pepper pasta.

For the garlic bread and guacamole

In a food processor blend together the peeled garlic cloves, chives and butter. Cut thin slices from baguette and toast lightly. Spread each slice with the garlic butter.

For the guacamole place the peeled, roughly chopped spring onions, avocado and crème fraiche blitz to a smooth paste and season with salt and pepper. Serve and enjoy.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • For the pasta
  • 50g (2oz) pine nuts
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 2 large orange romano peppers
  • 5 plum tomatoes
  • 1 red onion
  • 1 red chilli
  • 2tsp Spanish smoked paprika
  • 3tbsp (45ml) olive oil
  • 1tbsp (15ml) clear honey
  • salt and pepper to taste
  • 300g (10oz) dried gluten free pasta
  • For the tapas
  • 1 sesame seed baguette
  • 1 pack grated mozzarella
  • a selection of Spanish salami
  • 1 small tub of mixed olives
  • For the garlic bread
  • 3 garlic cloves
  • 1 bunch of chives
  • 100g (3½oz) unsalted butter
  • For the guacamole
  • 4 spring onions, peeled
  • 1 ripe avocado
  • 1tbsp (15ml) crème fraiche

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