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feed a family of 4 for less than £200 a month
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Servings: 4 servings
Cost per portion 31p
Calories: 686kcal
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Ingredients
- 110 ml vegetable oil
- 25 g flour
- 2 tsps yeast extract
- 60 g sundried tomatoes
- 130 g roasted red peppers roasted, in a jar
- 1 tsp mustard powder
- 1 tsp garlic powder
- 2 tsp dried oregano
- 400 g pasta
Instructions
- First, put your pasta on to boil.
- Snipped the sun dried tomatoes and roasted red peppers into very thin slivers with your kitchen scissors
- Using the marmite / yeast extract and a pint / 500ml boiling water, make a jug of stock
- Make a roux with the oil and flour. Add the hot stock in about 4 goes.
- Between each addition of stock stir the mixture until all the liquid incorporates into the flour and oil. (If you lift the pan off the heat and beat hard with a wooden spoon after the liquid is incorporated your sauce will be beautifully glossy).
- By the time all the liquid is added you should have a sauce which will coat the back of a spoon. If not add more stock. Stir in the mustard, oregano, garlic, red peppers and sundried tomatoes in slivers.
- Drain pasta. Stir sauce into cooked pasta.
Equipment Needed
Notes
Nutrition
Nutrition Facts
Red Pepper Pasta
Amount per Serving
Calories
686
% Daily Value*
Fat
30
g
46
%
Saturated Fat
23
g
144
%
Sodium
577
mg
25
%
Potassium
857
mg
24
%
Carbohydrates
90
g
30
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
17
g
34
%
Vitamin A
300
IU
6
%
Vitamin C
21
mg
25
%
Calcium
51
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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