Recipe: Pasta with peppers and peas

Heat the oven to gas mark 7/220ºC/fan 200ºC. Line a small roasting tray with baking parchment and mist with calorie controlled cooking spray and roast 1 sliced red pepper for 15–20 minutes or until softened and charred.

Meanwhile, cook 110g pasta according to pack instructions; add 65g frozen peas to the pasta just at the end before draining (reserve a little of the cooking water). Tip the pasta back into the hot pan and stir in 1 beaten egg, 25g vegetarian hard cheese and the roasted peppers. Season to taste.

Add a splash of the reserved cooking water if necessary and, if the egg is still a little raw-looking, apply a little heat to the pan for a few moments, 11 SmartPoints per serving