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Main Ingredients | Fusilli, Red Capsicum |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Fusilli With Red Pepper Sauce
- 2 cup Fusilli
- 1 medium Red Capsicum ¾ inch pieces
- 1 medium Carrot , cut into thin slices
- 1 medium Onion , sliced
- 4 tablespoons Olive oil
- to taste Salt
- 4-5 cloves Garlic , chopped
- 1/2 cup Tomato puree
- 1/4 teaspoons White pepper powder
- 1/4 cup Cream
- 1/2 teaspoon Dried basil
- sprigs Parsley
Method
- 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.
- 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.
- 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.
- 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
Calories | 1312 |
Carbohydrates | 139.4 |
Protein | 21 |
Fat | 74.5 |
Other Fiber | 9.5 gm |
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