Creamy red pepper and chilli pasta sauce 

Serves 1

  • 1 red pepper, cut in half and remove seeds
  • 50g-75g spaghetti
  • 1dsp chilli oil
  • 1tsp chopped garlic
  • 1 small red onion, finely chopped
  • Half a red chilli, deseeded and finely chopped
  • 150ml milk
  • 1tbsp flour
  • Seasoning

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Cook the red pepper halves under the grill until skin slightly charred. Meanwhile, cook the pasta to the packet instructions.

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In another pan, heat the chilli oil then cook the onion, garlic and chilli until soft.

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Put the milk, flour, chilli, onion, garlic and seasoning into a blender. Chop up the red pepper and add to the blender. Blend until smooth.

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Put the mixture back in the saucepan and heat through. Drain the pasta and coat in the sauce. Serve.

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