Roasted red bell pepper pasta is not only a delicious meal but is also a very healthy dish. Bell Peppers are a very good source of dietary fibre, vitamins, potassium, magnesium, and many other elements and anti oxidants. This pasta is very easy to make and along with cream, basil and cheese is a bowl of comfort in itself.
Roasted Red Bell Pepper Pasta
Yield: 2 servings as main or 4 servings as side
INGREDIENTS
3 bell peppers
2 clove garlic
2 tbsp olive oil
1/4th cup cream
250 to 300g fettuccine
1/4th cup cream
Red chilli flakes
Salt & pepper to taste
GARNISHING OPTIONS
Olive Oil
Parmesan Cheese
Basil
Pine Nuts
Roasted tomatoes
Mozzarella cheese
INSTRUCTIONS
- Place the red bell peppers directly over the flame on a gas burner. Cook, turning every few minutes until charred all over.
- Once the bell peppers are completely charred, let them cool for 10 minutes.
- Remove the skin, stems, and seeds. Try putting the peppers under running water to easily remove the charred skin.
- Cut the bell peppers in slices and put them in a blender along with garlic and pulse into a smooth sauce. At this stage, the sauce can be stored in a refrigerator to be used later.
- Boil the pasta al dente.
- Heat a heavy bottom pan add olive oil followed by red bell pepper sauce. Once the sauce starts to simmer add cream and stir thoroughly.
- Now add fettuccine, chopped basil, chilli flakes, salt and pepper.
- Toss to combine and remove from flame.
- At the time of serving drizzle some olive oil and garnish with desired toppings.
- Enjoy as it or bake the pasta topped with roasted tomatoes and mozzarella, until cheese starts to bubble and melts completely.
