red pepper pasta

red pepper pasta



Ingredients



25ml vegetable oil
25g flour
about a pint of hot stock made with 2 teaspoons of marmite/yeast extract and hot water
60g sundried tomatoes snipped into very thin slivers with your kitchen scissors
130g roasted red peppers snipped into very thin slivers with your kitchen scissors
1 heaped tsp mustard powder
1 heaped tsp garlic powder
2 tsp dried oregano
400g pasta

Method



First, put your pasta on to boil.

Make a roux with the oil and flour. Add the hot stock in about 4 goes.

Between each addition of stock stir the mixture until all the liquid incorporates into the flour and oil. (If you lift the pan off the heat and beat hard with a wooden spoon after the liquid is incorporated your sauce will be beautifully glossy).

By the time all the liquid is added you should have a sauce which will coat the back of a spoon. If not add more stock. Stir in the mustard, oregano, garlic, red peppers and sundried tomatoes in slivers.

Drain pasta. Stir sauce into cooked pasta.