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Spaghetti with Shallot, Red Pepper and Red Pesto Sauce


Spaghetti with Shallot, Red Pepper and Red Pesto SauceThis recipe for Spaghetti with Shallot, Red Pepper and Red Pesto Sauce, perfect for an instant supper, warming and satisfying, is published courtesy of www.ukshallot.com. This pasta dish is incredibly quick and easy to make for a weeknight supper and only uses 6 ingredients.

There is nothing quite like shallots for adding a uniquely delicate, sweet, piquant flavour. With their superior taste, shallots transform everyday meals into something extra special.

Shallots form a vital part of the chef's mise en place and are at the heart of many classic dishes. Professional chefs and passionate home cooks know that shallots are a crucial ingredient in stews and casseroles but they are also fantastic in stir fries, breads, sauces, tarts, soups, salads and curries.


16 shallots, peeled and halved
2 large red peppers, cored, deseeded and finely sliced
1 tbsp olive oil
400g spaghetti
1 tub ready-made chilli and tomato red pesto or similar
handful of fresh torn basil, to serve


  • Place the shallots and peppers int a frying pan with the olive oil, cook over a gentle heat until softened and cooked.

  • Cook the spaghetti according to pack directions.

  • Drain and stir in the pesto sauce, shallots and pepper, season to taste.

  • Serve in bowls sprinkled with the basil.

Serves 4

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