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Roasted Red Pepper Pappardelle

Name: Roasted Red Pepper Pappardelle
Yield: 4
Ingredients: 240g pasta of your choice (we used Pappardelle); 1 onion, finely diced; 2 garlic cloves, grated; 1 large jar of roasted red peppers; 120g Tub of lightest Philadelphia; 1 white wine stock cube; 30g Parmesan, grated; 150g spinach; large bunch of fresh basil; salt and pepper

An elegant dish that can be paired with any protein, or simply enjoyed as is....this roasted red pepper creamy pappardelle will have weak at the knees. Oh and it’s ready in 10 minutes...win!

Level	easy
Serves	4
Bites	1

Ingredients

240g pasta of your choice (we used Pappardelle)

1 onion, finely diced

2 garlic cloves, grated

1 large jar of roasted red peppers

120g Tub of lightest Philadelphia

1 white wine stock cube

30g Parmesan, grated

150g spinach

large bunch of fresh basil

salt and pepper

Method

Cook the pasta as per the packet instructions.

Meanwhile, sweat off your onion and garlic under a low heat until soft, add to a blender with the peppers, Philadelphia and white wine stock cube. Blitz and season
well. When pasta is cooked, add in the blitzed red pepper sauce with 2 large ladles of the pasta water. Season well, add the spinach and basil and stir to until wilted. Serve with a dusting of parmesan. This makes a lot of sauce so feel free to stretch it. So good!