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Mixed Pepper Pasta

Similar to my Spicy Red Pepper pasta, Creamy Homemade Mixed Pepper Pasta Sauce with a little Kick of Chilli for an amazing, soft but fiery flavour, perfect along side my Easy Garlic Bread Pizza.

Serves 4 - Approx. 395 KCal per Portion

Ingredients (Serves 4 – Approx. 395 Kcal per portion)

  • 400g Pasta

  • 2 Tbsp Extra Virgin Olive Oil

  • 1 Red Onion (Diced)

  • 1 Red Bell Peppers (Deseeded & Diced)

  • 1 Yellow Bell Pepper (Deseeded & Diced)

  • 1 Orange Bell Pepper (Deseeded & Diced)

  • 4 Cloves Garlic (Grated)

  • 1 Tbsp Fresh Ginger (Grated)

  • 1-2 Red Chilies (Deseeded & Diced)

  • 75g Mascarpone (Or Light Cream Cheese)

  • 1 Tsp Sea Salt

  • 220ml Boiling Water

  • Fresh Parsley (Chopped)(For Serving)


  1. Heat 1 Tbsp Olive Oil in a Pan on Medium-High Heat.

  2. Add the Onion and fry for a 2-3 Minutes.

  3. Turn the heat down to Medium and add the Peppers, Garlic, Ginger Red Chilies, Sea Salt, and fry for another 2-3 minutes.

  4. Add 220ml Boiling water, cover and leave to simmer for 10-15 minutes until soft (Stirring occasionally)

  5. Once softened, add the contents of the pan to a Blender along with the Mascarpone Cheese & 1 Tbsp olive Oil Blend until smooth and creamy, and set aside.

  6. In a separate Pan, cook the pasta for 2 minutes less than the manufacturers guide.

  7. Drain the pasta and return to the Pan along with the Mixed Pepper Sauce and combine until covered, heat over a Medium-Low heat for 2-3 Minutes.

  8. Serve topped with a dollop of Mascarpone & Fresh Parsley.

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