A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. Pre-heat the oven to 180C/350F/Gas 4.
A trio of peppercorns gives this pasta a subtle, floral heat. If you like, spice it up more by swapping the Szechuan pepper with a pinch of red pepper flakes. Here's one of the quickest pesto ...
until the peppers are tender, about 10 minutes. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water. Add the spaghetti, pasta water ...
Try to go for yellow or orange peppers as they are neither too sweet nor bitter. If you don’t fancy spaghetti you can use any miniature pasta shapes – such as ditalini (small ditali ...
Add the peppers, mushrooms, basil and garlic powder ... low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.