Peri Peri Pasta

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Add chopped red peppers, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for 40 minutes.

Step 3.

Add roast vegetables to a blender with the pulp of the roast lemon, red wine vinegar, garlic cloves, red chilli, oregano, smoked paprika, salt, pepper, olive oil. Blitz until smooth.

Step 4.

Dice up your chicken and slice up your sweet peppers. Add a drizzle of olive oil to a pan. Add the chicken and peppers, cooking on a low heat. Once the chicken is white, add a heaped teaspoon of smoked paprika. Stir it in.

Step 5.

Get your pasta on.

Step 6.

Pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.

Step 7.

Drain pasta, reserve some of the water. Add to the peri peri pan. Stir everything together. Serve in bowls while hot. If you have some cheddar, grate that on top!

Remember to add some pasta water at the end to get a rich, creamy sauce (without adding any cream!)

2 Peppers
200g Sweet Mini Peppers
1 Red Chilli
1 1/2 Tbsp Red Wine Vinegar
1 Heaped Tsp Oregano
1 Heaped Tsp Smoked Paprika
1 Red Onion
1 Lemon
2 Cloves of Garlic
4 Chicken Breasts
Bunch of Coriander
500g Tagliatelle
Olive Oil