prep time10 minutes
cook time5 minutes
serves4 pax
Ingredients
| 250 g | San Remo Pulse Penne |
|---|---|
| 4 | Large red capsicums, halved |
| 2 cloves | Garlic, sliced |
| 1 | Red bird eye chilli, sliced |
| ½ cup | Almond milk |
| 1 tbsp | Cornflour |
| 2 tbsp | Extra virgin olive oil |
| Salt & pepper | |
| Toasted pine nuts, to serve | |
| Torn basil leaves, to serve |
Method
- In a pot of boiling, salted water, cook pasta as per packer directions.
- In the meantime, place the halved capsicums onto a tray that has been lined with foil and place under a hot grill until the skin is blackened. Once the skin is fully black, place the capsicums into a bowl and cover with glad wrap – this allows the capsicums to steam and helps the skin tear easier in the next step.
- Once the capsicums have cooled, peel off the skin and discard. Place the capsicums in a food processor with the garlic, chilli, almond milk, cornflour, oil and salt and pepper.
- Blitz the mixture until smooth then place into a fry pan and cook for 3-5 minutes to cook out flour.
- Once the pasta is cooked, toss the pasta through the sauce and serve with toasted pine nuts, extra virgin olive oil and torn basil leaves.
