This recipe for spaghetti with shallot, red pepper & red pesto sauce is perfect for an instant supper, warming and satisfying

  • 25mins
  • 4
  • Easy


  • 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


To make the spaghetti with shallot & red pesto sauce: Place the shallots and peppers into 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.

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