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Tri-coloured Purée with Pasta

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4508/1lb dried spaghetti
Dash of olive oil
50g/2oz butter
100g/4oz freshly grated Parmesan cheese
Salt and freshly ground black pepper

For The Sauces:

3 red peppers, seeded and chopped
2 green peppers, seeded and chopped
1 yellow pepper, seeded and chopped
825ml/1½pt vegetable stock
10ml/2tsp tomato purée
1tbsp chopped fresh parsley
½tsp ground turmeric
Salt and freshly ground black pepper


Serves: 4


Bring a large saucepan of water to the boil and add the spaghetti with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and return to the saucepan. Stir in the butter and Parmesan cheese and season with salt and freshly ground black pepper. Cover to keep warm and set aside.

To make the sauces, place the red, green and yellow peppers in a large saucepan and cover with boiling water. Cook for about 10 minutes, then drain.

Purée each of the colours separately in a blender or food processor, washing out between colours. Place each colour of pepper purée in a mixing jug or bowl and stir in enough vegetable stock to make the red pepper sauce up to 575ml/1pt, the green pepper sauce up to 425ml/¾pt and the yellow pepper sauce up to 275ml/½pt.

Stir in the tomato purée into the red pepper sauce, the chopped parsley into the green pepper sauce and the ground turmeric into the yellow pepper sauce. Season all three sauces with salt and freshly ground black pepper.

Transfer the sauces into separate saucepans to reheat, if necessary, then serve with the cheesy spaghetti.

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