Roasted Red Capsicum Pasta is spicy, sweet, and crunchy; this is one of those dishes you can’t help but enjoy. This healthy pasta dish is packed with antioxidants, fibre, and tons of flavour! It’s a great option when you’re craving something a little bit spicy. 

by Marie Rayner The English Kitchen 


Roasted Red Capsicum Pasta

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Course Blender Recipes, Rice, Pasta & Pizza, ThermoCook Recipes



  • 340 g dried pasta (such as fusili or linguine)
  • 2 tbsp olive oil
  • 2 cloves of garlic, peeled and minced
  • 1 medium onion, peeled and diced
  • 1/2 cup milk
  • 1/2 cup single cream
  • 115 g crumbled goats cheese
  • 1/2 cup parmesan cheese, grated, plus more for serving
  • 1 jar of roasted red capsicum, drained and chopped
  • fine sea salt and freshly ground black pepper, to taste



  • Cook the pasta in a large pot of lightly salted water according to package directions. Drain well and keep warm. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic. Cook, stirring, until softened but not browned. Add the milk, cream, and cheese. Cook and stir to melt the cheese. Add the red capsicum and heat through.
  • Pour into your Optimum high-speed blender and blitz until smooth. Return to the pan. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve immediately, with additional Parmesan cheese for sprinkling.
  • by Marie Rayner The English Kitchen
Keyword blender recipe, easy recipe, goats cheese, healthy pasta, homemade, parmesan, pasta, quick recipe, red capsicum, Roasted Red Capsicum Pasta, thermocook, thermocook recipe, vortex blender
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