Creamy Roasted Red Pepper Penne
With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.

MAKES:
4
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 20 MINS
INGREDIENTS
350 g penne
1 tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, crushed
90 g baby spinach
120 g sliced jarred roasted red peppers
120 ml double cream
120 ml low-sodium chicken broth
1 tsp. crushed chilli flakes
Freshly grated Parmesan, for serving

DIRECTIONS
In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 240ml pasta water, and return to pot.
Meanwhile, in a large pan over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.
Stir in heavy cream, chicken broth, and 60ml pasta water and bring to a simmer.
Add cooked penne to pan and stir until coated, then season with crushed chilli flakes.
Garnish with Parmesan and serve.