Category: Recipes, Vegetables, Nature's bounty | Post by: Andrea Wong
So you followed my recipe on how to roast capsicum? Great! Now let's make a quick fettuccine dish with it. You may have seen the recipe for courgette fettuccine, which I wrote a few days ago. It sure is a quick dish, but this one is even quicker!
You may have guessed that I have had a bit of a fettuccine week this week. I bought a few packets of fresh fettuccine on special, which inspired me to make some quick pasta dishes. One day, I'd love to have my own pasta machine and get some friends around for a pasta-making (and eating) party. Making food together with great friends and family is so much fun.
But back to my packets of fettuccine. This recipe takes literally 10 minutes to cook, from start to finish. This, along with my 11 minute ANZAC biscuits, is one of the fastest dishes that I cook. Oh and it's delicious too!
The infused oil from the roasted capsicum makes this dish so tasty as its flavour is wrapped around every fettuccine strand. Coupled with some sweet roasted capsicum, the kick of garlic and freshness of basil... yum!
10 minute roasted capsicum fettuccine
Serves 4
Ingredients
500g fettuccine
2 cloves garlic, finely chopped
handful of fresh basil, chopped
1 cup roasted capsicum, roughly cut
1 chilli, diced (optional)
salt
parmesan cheese, shaved
extra virgin olive oil
Directions
- Put a big pot of water on the stove and bring to a boil
- When the water is boiling, add 2 Tbsp of salt and add the pasta.
Cook according to manufacturer's instructions. Strain when done
- Heat a couple of tablespoons of the capsicum oil (from the jar) over a medium heat and add
the garlic and basil
- Sautee for a few minutes until the garlic has lightly browned
and add the roasted capsicum
- Add chilli and salt to taste
- Cook for a minute, to heat the capsicum through
- Stir the strained pasta into the capsicum and serve.
Serve with shaved parmesan cheese and a splash of your favourite olive
oil.