Do you like it quick and creamy in the middle of the week?

Spaghetti with roast sweet peppers in a Grana Cream Sauce. Thinly slice some mixed long sweet peppers lengthways, add a little olive oil and pimenton – roast in a medium oven. Once they’re soft enough to twirl on a fork remove from the oven and add cooked spaghetti, mix well and allow the pasta to absorb the delicious oils. Place on a warm hob, add a small pot of double cream and lashings of Grana Padano and black pepper. Plate up once the cream has cooked.