Spaghetti peperonata recipe

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 398 calories / serving
  • Freezable
  • Healthy
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This vegetarian winter warmer takes its inspiration from a classic, hearty Italian dish. Red wine vinegar and honey add a depth of flavour to this vibrant pasta recipe, which combines fragrant peppers and wholewheat spaghetti for a quick, healthy and delicious midweek main.  

  1. In a medium lidded frying pan, heat the oil over a low heat. Add the peppers and onion with a little seasoning and cook, covered, for 15 minutes, or until softened. Add the garlic, parsley stalks and capers. Return the lid and continue cooking for 5 minutes, then stir in the honey, vinegar and parsley leaves.
  2. Meanwhile, cook the spaghetti in a large pan of boiling water following the packet instructions.
  3. Drain the pasta and add to the pan. Toss to coat in the sauce, then divide between plates. Serve sprinkled with a little cheese.

Freezing and defrosting guidelines

Freeze the sauce only – once the sauce has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. 

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  • Ingredients

  • 1 tbsp olive oil
  • 1 red pepper, seeded and sliced into thin strips
  • 1 orange pepper, seeded and sliced into thin strips
  • 1 yellow pepper, seeded and sliced into thin strips
  • 1 small onion, finely sliced
  • 1 garlic clove, finely chopped
  • handful flat-leaf parsley, leaves and stalks separated and finely chopped
  • 1 tbsp capers, drained, rinsed and roughly chopped
  • 2 tsp clear honey
  • 1 tbsp red wine vinegar
  • 150g (5oz) wholewheat spaghetti
  • vegetarian hard cheese or Parmesan, grated
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  • Energy 1682kj 398kcal 20%
  • Fat 8.5g 12%
  • Saturates 1.3g 7%
  • Sugars 21.7g 24%
  • Salt 1g 17%

of the reference intake
Carbohydrate 71.8g Protein 12.7g Fibre 14.4g

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