.svg)
November 21, 2021
Creamy Roast Capsicum Pasta
30 minutes
Easy
Serves: 3
Description
DINNER SORTED my friends! Try this delicious creamy roast capsicum pasta using the San Remo curly fettuccine (which is quickly becoming my favourite fancy pasta!). So easy to make AND such a quick weeknight dinner.
Ingredients
4 large redcapsicums, halved and seeds removed
300g cottage cheese
4 garlic cloves, chopped
½ tsp chilli flakes (optional)
½ cup milk of choice or cream
Pinch of salt & pepper
¼ cup parsley, chopped
½ cup Parmesan cheese
Olive oil, for drizzling
200g San Remo Curly Fettuccine
Cooking Directions
- Pre heat grill to a high setting
- In a linked baking tray, add your capsicums in skin side up. Drizzle olive oil and a pinch of salt over and place in the oven for 20 minutes, or until they lightly begin to blister. Remove, allow to cool and peel skin off.
- In a blender, add your capsicums, cottage cheese, garlic, chilli flakes, milk and blend until smooth.
- Meanwhile, cook your pasta in lightly salted water until 3/4 of the way cooked. Drain and set aside.
- In a pan, add your sauce over a medium heat and add parmesan cheese, parsley and allow to heat through. Add your pasta and cook in the sauce for the remaining time. Taste, and season here accordingly with salt and pepper.
- Serve!
.png)
.png)
.png)
