PASTA IN ROASTED RED PEPPER SAUCE

I love the flavour of roasted capsicum!  It gives such a lovely flavour to soups, sauces, salads…………….u name it!

This is yet another pasta sauce to hide the veggies from the kids. So delicious, so simple and quick!………don’t we all love such quick and nutritious meals??
Both my girls love pasta………..so I find it easy to sneak in veggies in the form of pasta sauce:)

red pepper/ capsicum- 2 (400g)

penne pasta – 160g

oil – 3 tbsps

garlic cloves, minced – 3

cooking cream – 1/4 cup

milk – 1/4 cup

dried italian herbs – 3/4 tsp

salt to taste

chilli flakes to taste

chopped sweet basil – 3 tbsps to garnish (optional)

grated parmesan cheese – to garnish(optional)

• Pre- heat the oven at 200 degrees. Line a baking tray with parchment paper.
• Cut the red pepper in half, remove the stems and the seeds.
• Place them cut side down on the baking tray and place them in the oven on the top rack.
• Bake them for about 20 minutes or so or until the tops are burnt.

• Once done, remove them from the oven and place them in a bowl and cover it for about 15 minutes. This makes it easier to peel off the charred skin.
• remove the skin and discard it.
• Place the capsicum flesh in a blender and puree it. Keep aside.
• Boil the pasta as per the instructions on the packet. Drain and keep it ready.
• In a wok, heat the oil.
• Saute the minced garlic on low flame.
• Add in the red pepper puree and stir. Add in a tiny bit of water into the blender and give it a few swishes to completely get the bits of precious puree stuck in the jar.
• Add in the milk, cream, herbs and salt. Once you can see bubbles on the corners, switch off the flame and add in the cooked pasta.
• Garnish with chopped basil and parmesan cheese if using.
• Stir and serve immediately.

• You can skip the cream if you want and add in more milk.
• Or if you don’t mind the extra fat, you can add in more cream instead of the milk.
• If it thickens up before you eat, just add in more milk or cream to give you the saucy consistency.