Creamy, Red Pepper and Tomato Pasta

As a new food blogger, I am facing what probably 99% of all new (or old) bloggers do. I major major plateau in writing. I started a new job recently and I just haven’t felt like writing or cooking. It’s a longer process to do this whole blogging thing than most would think.

I’m not even sure if this will last. I’m hoping it will now I seem to have found inspiration to cook again. I mean, cooking is definitely a huge part of writing a food blog.

I also got a new phone recently with a really good camera, so can take pictures of food I eat out without lugging a huge camera with me like a plonker. Well, no – okay you aren’t a plonker for taking pictures with your big camera when you write a blog, but as a newbie, I’m not yet comfortable with the attention that would bring to myself. A phone is much more inconspicuous. It’s a shame because I’ve had plenty of really good food and drink out and about recently that’s gone undocumented. But hopefully – NO MOREEE MY GOOD FRIEND! NO MORE SHALL MY TASTY YUMS NOT BE PHOTOGRAPHED FOR YOUR VIEWING PLEASURE!

I saw a similar recipe to this on but I added the tomatoes to make it more… well tomato-ey. Like a passata-ish thing…

Add some cheese to this and melt it down and it becomes a nice gooey pepper tomato-ey pasta dish.


First you want to pre-heat the oven to 200°c and when it’s nice and hot, stick the peppers covered in oil in the oven for ten minutes, turn them over, then add the tomatoes. Whilst these are cooking, begin boiling your pasta into a large pot of boiling water and boil the kettle to make some vegetable stock. Only about a cups worth of stock though – you wont need any more than that.

Slice an onion up and mince some garlic.

In a separate frying pan, heat up some oil and add the onions. Fry these until they begin turning brown. Make sure not to have the heat to high as they will burn. Keep stirring so they don’t burn too. When the onions begin to go soft, add the minced garlic and then sprinkle paprika over the onions and mix. Cook everything for another few minutes – don’t exceed this as the garlic can burn quite quickly.


Take the onions and garlic off the heat when the onions have begin to go brown and are soft. Check on the peppers, when they begin to get burn spots, like I’ve shown below, take them out and load them up into the blender. Then take out the tomatoes and load them into the blender too. Add the onions and garlic, and about a cup of vegetable stock and half a cup of milk of your choice.


I added some more paprika when it was liquefied, salt, pepper and Italian herbs.


Your pasta should finish cooking after 12-15 minutes but just check the cooking instructions on your pasta packet. Drain your pasta and put it back into your now empty pan. Pour your sauce in and turn the heat up to medium. Keep stirring and heating up and it will begin to thicken. I like to add a bit of grated cheddar for taste and to make it oooey goooey, but that step is completely optional. There are some vegan options that add a cheese flavour that I am yet to get my hands on – like adding nutritional yeast.

When the pasta sauce is to your consistency liking, take it off the heat, portion it up, add grated Parmesan (again, optional) and add top it off with some fresh herbs (basil, parsley, coriander – whatever you like)


Pepper and Tomato Pastas – Click this link for a free printable of my recipe!


  • 1 red pepper
  • 1 yellow pepper
  • 3 large tomatoes
  • Elbow pasta (or any other kind of your choosing)
  • Half a cup of milk (of your choice)
  • A cup of vegetable stock
  • 1 white onion
  • 1 minced garlic bulb
  • Handful of cheddar cheese (optional)
  • Parmesan cheese (optional)
  • Salt, pepper, paprika and Italian herbs


  1. Pre-heat your oven to 200°c and boil your kettle. Fill up a large pan with water and begin to boil that. Prep your ingredients by slicing your onion, mincing your garlic and slicing your peppers and tomatoes in half.
  2. On an oven tray, place the sliced peppers and onions (I had to use two oven trays to fit them on), drizzle them both with a bit of oil. Put the peppers in the oven and pour your freshly boiled water from the kettle into a heat proof jug with a spoonful of veg stock in. You only need a cups worth of stock for later.
  3. Pour your pasta into your pan of (what should be now) boiling water. After 10 minutes, turn the peppers over and put your tomatoes in. Leave these in until your pepper begin to gets spots of burnt patches on.
  4. Whilst waiting for the peppers to fully cook, put a little bit of oil in a frying pan, heat up and put your sliced onions in. After about 5 minutes your onions should begin to go soft and begin browning. You want to add your minced garlic in at this point, and I like to sprinkle paprika over it all for added flavor. Keep mixing so nothing burns for a further 3 minutes.
  5. Take it off the heat and check on your peppers. If they are beginning to burn, take them out and load into your blender. – Your pasta should be done around now. Taste one for texture. You want a little bit of a bite, but still soft. If the pasta is done, turn off the heat. If not, continue cooking for another few minutes.
  6. Load the onions into the blender. The stock and a half cup of the milk. Turn the blender on until smooth. Drain your pasta whilst the blender is working its sexy little butt off and put the pasta back in the pan and on the hob.
  7. When the sauce is done, pour it into your pan with the pasta and turn on the heat on to medium-high and keep mixing it until it begins to thicken up. When the sauce is bubbling a bit and has begun to thicken up, turn the heat down and grate some cheese (optional). Pour the cheese in and cook for another 5 minutes.
  8. Serve your pasta, sprinkle some parmesan on and garnish with some fresh herbs. Enjoy 😀


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