Name: Pasta with Red Pepper Sauce
Ingredients: 1 tb Olive oil; 2 Onions; chopped; 4 lg Red peppers; de-seeded and; ; chopped; 5 Sprigs fresh thyme; 400 ml Vegetable stock; (14 floz); 375 g Tagliatelle verde; (12oz); Pepper; 2 tb Roughly torn fresh basil leaves; 40 g Parmesan cheese; cut into slivers (1; ; 1/2oz)

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Sainsbury9, Sainsbury’s	4	servings

INGREDIENTS

1	tb	Olive oil
2		Onions; chopped
4	lg	Red peppers; de-seeded and
		; chopped
5		Sprigs fresh thyme
400	ml	Vegetable stock; (14 floz)
375	g	Tagliatelle verde; (12oz)
		Pepper
2	tb	Roughly torn fresh basil leaves
40	g	Parmesan cheese; cut into slivers (1
		; 1/2oz)

INSTRUCTIONS

GENERAL
TO GARNISH
Heat the oil in a non-stick frying-pan, add the onion and fry over a medium
heat for 5-10 minutes or until golden and translucent.
Add the pepper and cook for a further 5 minutes.
Add the thyme and vegetable stock, season with pepper and simmer for 20
minutes or until the peppers are soft.
Meanwhile, cook the pasta in plenty of boiling water according to the
packet instructions or until ''al dente'' (tender but still slightly firm
to the bite).
Meanwhile, remove the thyme from the pepper sauce, put the sauce in a
blender or food processor and pur.e until smooth.
Drain the pasta and tip it into a warmed serving bowl.
Pour over the sauce, then serve immediately, garnished with basil and
parmesan cheese.
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