A delicious vegetarian pasta dish perfect for a family dinner! Made in just 20 minutes this is ideal for a weeknight dinner and is definitely become one of my favourites.
I love the combination of the creamy mascarpone and roasted red pepper in this dish. If you want a little more heat - add some chopped red chilli once you have mixed in the mascarpone.
Total Cooking Time
20 Minutes
Ingredients (Serves 2)
500ml Knorr smoked chilli & tomato stock
160g Penne
2 tbsp Mascarpone
2 Red peppers (halved, deseeded and roasted)
1 Handful basil (chopped)
30g Parmesan
Method
Pre heat the oven to 200 (fan), cut the red peppers in half and drizzle with olive oil and season. Put on a baking tray and roast in the oven for 20 minutes.
In the last 10 minutes of the peppers roasting make a start to the pasta. Add one stock pot to 500ml boiling water and mix until dissolved. Now bring to the boil and add the pasta, cook for 8-9 minutes until the pasta is al dente and there is a small amount of liquid left in the pan.
Now add the mascarpone and mix well until melted and you have a creamy sauce. Slice the roasted peppers and add to the pasta along with the parmesan. Finish off with the chopped basil and if you like serve with a little more parmesan and black pepper.
