Thursday 15 October 2020


This show stopping pasta dish may take a bit of effort and time to make, involving a few more prep steps than your standard weekday supper, but WOW the roasted pepper, coconut milk and oregano sauce you will get by the end of it, is one of the best sauces I have ever enjoyed in combination with pasta, utterly tantalising your tastebuds, and the Manchego and oregano toasted breadcrumbs will make you question how you ever lived without them. 

A new favourite and a dish I am sure to rustle when wanting to impress!



  • Olive oil
  • 1/2  cup breadcrumbs
  • 2 tablespoons fresh oregano leaves
  • 1/2 cup grated Manchego (or Parmesan if you can't find Manchego)
  • 450g pasta (go for fancy and wide - I love the crinkly cut mafalda type)
  • 1 jar roasted red peppers, drained
  • 1 fresh red pepper, diced
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • A pinch red chilli flakes
  • 1/2 cup tomato puree
  • 3 tablespoons apple cider vinegar
  • 3/4 cup canned coconut milk
  • 3 tablespoons salted butter
  • 1/2 cup fresh basil, roughly chopped


  • Heat a frying pan over medium heat. 
  • Add 2 tablespoons olive oil, breadcrumbs, and 1 tablespoon oregano, and cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. 
  • Add the cheese and cook another 2 minutes, until fried. 
  • Remove the breadcrumbs from the pan.
  • Season with salt and pepper. 
  • Set the crumbs aside.
  • Add the roasted red peppers to a food processor or blender. 
  • Puree until smooth. 
  • Season with salt and pepper. 
  • Meanwhile, place a frying pan over high heat along with 4 tablespoons olive oil. 
  • When the oil shimmers, add the chopped red peppers, shallots, garlic, 1 tablespoon oregano, and a pinch of red chilli flakes. 
  • Cook until the shallots begin to caramelise, about 5 minutes. 
  • Reduce the heat to low and add the tomato puree and vinegar, cook 2 minutes. 
  • Stir in the roasted red pepper puree, coconut milk, and butter. 
  • Simmer for 15-30 minutes or until the sauce thickens slightly. 
  • Taste and adjust seasonings as needed.
  • Bring a large pot of salted water to a boil. 
  • Add the pasta and cook according to package directions until al dente, drain.
  • Add the pasta and basil to the sauce, tossing to combine.
  • Divide the pasta among plates, top with cheesy breadcrumbs and ENJOY!

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