Peri peri pasta

Such an easy one. Don't know why peri peri and pasta isn't a bigger thing. It works a treat.

Ingredients

Instructions

1. Preheat oven to 180°C
2. Add two chopped red peppers, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for
   40 minutes.
3. Add roast vegetables to a blender with the pulp of the roast lemon, a tablespoon and a half of red wine vinegar, 2 cloves of garlic, 1 red chilli, a heaped teaspoon of oregano, a heaped teaspoon of smoked paprika, salt, pepper, olive oil. Blitz until smooth.
4. Dice up your chicken and slice up your sweet peppers. Add to a pan with a drizzle of olive oil. Cook on a low heat. Once the chicken is white, add a heaped teaspoon of smoked paprika. Stir it in.
5. Get your pasta on (follow pack instructions).
6. Pour in your peri peri sauce. Add a large handful of chopped coriander. Stir it in.
7. Drain pasta, reserve some of the water. Add to the peri peri pan. Stir everything together. Serve in bowls while hot. If you have some cheddar, grate that on top!