Roast capsicums for 20 minutes until charred. 5-10 minutes into roasting, put chili in oven (they only take 10-15min). Remove from oven and leave to cool for at least 10minutes, the flesh should shrivel away from the skin of the capsicum and chili, making the skin easy to peel off
Peel off the skins and discard. Carefully remove the stem of the capsicum (attached to the seeds) and discard. Depending on your preference for hotness you can use the chili seeds or discard them. Blend capsicum and chili flesh together with the lemon juice and zest, sundried tomatoes, salt, pepper and olive oil until smooth
Cook pasta in boiling salted water for 10-15 minutes, or until al dente
Heat olive oil in a large fry pan, add onion and sauté for a five minutes. Add silverbeet or spinach and wilt down (a few minutes). Add sauce and heat through well
Drain pasta and add to the sauce, tossing to mix through
To serve, divide between plates and top with basil and parmesan or feta cheese. Serve with a side salad
3
red capsicums
1
red chilli
1
lemon, juice and zest
10
sundried tomatoes
pinch
salt , only if needed
freshly ground black pepper
1 tbsp
olive oil
350 g
penne or rigate pasta
2
olive oil
2
red onions, sliced
2
bunches silverbeet , washed, trimmed and roughly chopp
1
handful basil, torn
50 g
parmesan or feta cheese, finely grated or crumbled
Per serve
Energy
1256kJ
Total Fat
9g
Saturated Fat
2.4g
Total Carbohydrate
42g
Dietary Fibre
5.2g
Sodium
267mg
Method
Preheat oven to 250ºC.
Roast capsicums for 20 minutes until charred. 5-10 minutes into roasting, put chili in oven (they only take 10-15min). Remove from oven and leave to cool for at least 10minutes, the flesh should shrivel away from the skin of the capsicum and chili, making the skin easy to peel off
Peel off the skins and discard. Carefully remove the stem of the capsicum (attached to the seeds) and discard. Depending on your preference for hotness you can use the chili seeds or discard them. Blend capsicum and chili flesh together with the lemon juice and zest, sundried tomatoes, salt, pepper and olive oil until smooth
Cook pasta in boiling salted water for 10-15 minutes, or until al dente
Heat olive oil in a large fry pan, add onion and sauté for a five minutes. Add silverbeet or spinach and wilt down (a few minutes). Add sauce and heat through well
Drain pasta and add to the sauce, tossing to mix through
To serve, divide between plates and top with basil and parmesan or feta cheese. Serve with a side salad
Method
Preheat oven to 250ºC.
Roast capsicums for 20 minutes until charred. 5-10 minutes into roasting, put chili in oven (they only take 10-15min). Remove from oven and leave to cool for at least 10minutes, the flesh should shrivel away from the skin of the capsicum and chili, making the skin easy to peel off
Peel off the skins and discard. Carefully remove the stem of the capsicum (attached to the seeds) and discard. Depending on your preference for hotness you can use the chili seeds or discard them. Blend capsicum and chili flesh together with the lemon juice and zest, sundried tomatoes, salt, pepper and olive oil until smooth
Cook pasta in boiling salted water for 10-15 minutes, or until al dente
Heat olive oil in a large fry pan, add onion and sauté for a five minutes. Add silverbeet or spinach and wilt down (a few minutes). Add sauce and heat through well
Drain pasta and add to the sauce, tossing to mix through
To serve, divide between plates and top with basil and parmesan or feta cheese. Serve with a side salad
