Roasted and Creamy Red Pepper Pasta
Preperation Time : 30-40 minutes
Cooking Time : 20 minutes
Serves : 4
300gms Pasta of your choice (I’ve used durum wheat fusilli)
300 gms red bell pepper
10-12 garlic cloves
15-20 cashew nuts
6-8 jalapeños (optional if you like the sauce to be spicy)
100 gms yellow bell pepper
50 gms of cherry tomatoes
4 medium sized onions
3-4 garlic cloves
2-3 tsp red chilli flakes
3-4 tsp pasta seasoning
8-10 black olives
4-5 tsp olive oil
Salt to taste
Wash and pat dry capsicum. Apply olive oil and roast it directly on the flame or on the pan or in the microwave until all the sides are charred. This may take close to 15-20 minutes. Also dry roast garlic pods.
Once it cools down peel off the charred skin, remove seeds. Chop it slightly and blend it together with roasted garlic pods, cahsew nuts and jalapeños with 2 tsp of salt, a tsp of olive oil into a fine paste.
Cook pasta as per the instructions on the box. Add 2 tsp salt and a tsp olive oil to the oil while boiling. Keep it aside after draining the water. Keep the drained water aside to use it later to adjust the consistency of the sauce.
In the deep pan add the olive oil and add finely chopped garlic cloves. Let them heat together and add thinly sliced onions into it once garlic turns golden brown. Once onions turn translucent add in chopped yellow bell pepper and toss them together with some salt (as the pasta and the sauce is already salted, add salt at this stage carefully).
Once bell pepper looks cooked (may take around 3-4 minutes) add in the pasta seasoning, red chilli flakes, jalapeños, black olives and cherry tomatoes and mix well. Then add the capsicum sauce and let it cook for 1-2 minutes in the low flame, adjust with water kept aside after cooking the pasta and mix it well.
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