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.
- 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.
- Meanwhile, cook the spaghetti in a large pan of boiling water following the packet instructions.
- 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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