Wholewheat Spaghetti in Roasted Pepper Sauce
with goat's cheese, courgette & fresh basil
Goat's cheese has been popular for centuries - the ancient Greeks even called it 'the gift of the gods'. It's versatile, can be mild or strong, and fits perfectly into a range of both savoury and sweet dishes.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Bell pepper
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
1 piece
Garlic
½ piece
Red onion
2.5 g
Fresh basil
50 g
Fresh goat's cheese
(Contains Milk)
90 g
Wholewheat spaghetti
(Contains Wheat, Gluten May be present Lupin, Egg, Mustard, Soy)
100 g
Passata
Not included in your delivery
1 tablespoon
Olive oil
30 milliliters
Water for the sauce
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Quarter and deseed the bell pepper and then dice the courgette. Transfer both to a parchment-lined baking sheet and drizzle with half of the olive oil. Scatter over a third of the Sicilian herbs, then toss well to combine. Cover the vegetables loosely with aluminium foil, then roast in the oven for 15 - 20 minutes. Remove the foil and then return to the oven for a further 10 minutes.
Boil plenty of water in a pot or saucepan for the spaghetti. In the meantime, chop the onion and crush or mince the garlic. Roughly chop the basil and crumble the goat's cheese.
Boil the spaghetti for 10 - 12 minutes until done, then drain and set aside. Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion with the rest of the Sicilian herbs for 2 minutes. Deglaze with the passata, the balsamic vinegar and the water (see pantry for amount). Lower the heat and allow to simmer gently for 6 - 8 minutes.
Transfer the roasted bell pepper to a tall container and use an immersion blender to process into a smooth sauce. Transfer this to the frying pan, along with the roasted courgette. Season to taste with salt and pepper and leave to simmer for another 4 - 6 minutes over medium heat.
Transfer the spaghetti to the sauce and mix well to combine.
Did you know... bell peppers are a good source of vitamin E. This antioxidant protects our cells from free radicals, which are harmful substances produced by UV radiation and air pollution.
Serve the spaghetti on plates. Top with the goat's cheese and garnish with the basil.