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Fusilli With Red Pepper Sauce

A creamy roasted vegetable fusilli in a rich tomato-basil sauce, finished with garlic, herbs, and a touch of cream. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsFusilli, Red Capsicum
CuisineItalian
CourseNoodles and Pastas
Prep Time16-20 minutes
Cook time11-15 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients

  • 2 cup fusilli
  • 1 medium red capsicum, cut into ¾ inch pieces
  • 1 medium carrot , cut into thin slices
  • 1 medium onion , sliced
  • 4 tablespoons olive oil
  • Salt to taste
  • 4-5 garlic cloves , chopped
  • 1/2 cup tomato puree
  • 1/4 teaspoons white pepper powder
  • 1/4 cup cream
  • 1/2 teaspoon dried basil
  • Parsley sprigs for garnish

Method

  1. Arrange red capsicum, carrot and onion on a baking tray and sprinkle with one tablespoon of olive oil. Cook in the oven at 180°C for ten minutes. Boil plenty of water in a deep pan with salt.
  2. Add one tablespoon of olive oil and the fusilli and cook till al dente (cooked, but still firm to the bite). Drain and refresh in cold water.
  3. Stir in one tablespoon of olive oil. Remove the vegetables from the oven and purée with a little water in a blender. Heat two tablespoons of olive oil in a pan; add garlic, vegetable purée, tomato purée, salt, white pepper powder and half a cup of water and simmer for five minutes.
  4. Add the boiled pasta and mix well. Stir in the fresh cream and the dried basil. Transfer to a serving dish, garnish with fresh parsley and serve hot.

Nutrition Info

Calories1312
Carbohydrates139.4
Protein21
Fat74.5
Other Fiber9.5 gm
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