Antioxidant penne with pepper paprika sauce

Antioxidant penne with pepper paprika sauce

The Medicinal Chef: Healthy Every Day
Martin Poole

This lovely dish is full of flavour, simple to make, and packed with a wide range of potent compounds and nutrients.


Quantity Ingredient
4 large red peppers, diced
2 small red onions, coarsely chopped
2 garlic cloves, finely chopped
200g cherry tomatoes, halved
olive oil, for drizzling
1 tablespoon sweet smoked paprika
300g wholemeal penne
100g feta cheese, crumbled, (optional)
sea salt
black pepper


  1. Preheat the oven to 200°C. Put the peppers, onions, garlic and tomatoes in a roasting tin, drizzle with olive oil, season with salt and pepper and mix well. Sprinkle over the smoked paprika, stir well and roast for 20–25 minutes, stirring several times, until the edges of the vegetables have caramelised slightly.
  2. Bring a large pan of salted water to the boil, add the pasta and cook for 7–8 minutes, until al dente (check the instructions on the packet).
  3. Place the roasted vegetables in a blender or food processor and process into a smooth, luscious sauce. Drain the pasta, toss in the sauce and serve immediately, sprinkled with crumbled feta, if you like.

Good for:

  • Blood vessel health and high blood pressure; digestive health

Star ingredient:

  • Red peppers are packed with a host of nutrients and active compounds, and one of the most powerful are the flavonoids responsible for the deep red colour. These have anti-inflammatory and antioxidant activity. So, when choosing your peppers, the darker the colour, the more antioxidants there are!
The Medicinal Chef
Healthy Every Day
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