prep time15 minutes
cook time15 minutes
serves4 pax
Ingredients
| 250 g | San Remo Pulse Pasta Penne |
|---|---|
| 4 | Large red capsicums, cut in half |
| 2 | Garlic cloves, sliced |
| 1 | Red Birdseye chili, sliced |
| 1 tbsp | Almond butter |
| 1/2 cup | Almond milk |
| 1 tbsp | Corn flour |
| 2 tbsp | Extra virgin olive oil |
| Salt and pepper, to taste | |
| Toasted pine nuts, to serve | |
| Torn basil leaves, to serve |
Method
- Cook San Remo Pulse Pasta Penne according to the packet instructions.
- 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 blackened, place the capsicums into a bowl and cover with cling wrap – this allows the capsicums to steam and helps the skin tear away easier in the next step.
- Once the capsicums have cooled, peel off the skin and place them in a food processor with the garlic, chili, almond butter, almond milk, corn flour, olive oil and salt and pepper
- Blitz the mixture until smooth then place into a fry pan and cook for around 3-5 minutes to cook out the flour.
- Once the pasta is cooked, toss the pasta through the sauce.
- Top with some toasted pine nuts, extra virgin olive oil and some torn basil before serving.
