Quinoa tabbouleh. Finely chop roasted red peppers. Mix with cooked quinoa, some finely chopped red onion, chopped semi-dried tomatoes, a handful each of fresh parsley and mint, plus 1tbsp each lemon juice and olive oil. Season well.
Red pepper pasta sauce. Whizz roasted red peppers in a blender with 1 tbsp tomato purée and 1-2 garlic cloves. Heat the mixture in a pan with some olive oil and simmer for 10 minutes. Add a handful of fresh basil, 1 tsp sugar, a pinch of chilli flakes and seasoning. Stir through cooked pasta.