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Ramadan recipes

Rotini with Roasted Red Bell Peppers Recipe

Rotini with Roasted Red Bell Peppers

Main Dish

Total Time :
Serves 7


Brush Red Bell Peppers with Vegetable oil and grill in the oven or open fire until cooked and skin somewhat burnt. Cover in a bowl and allow to cool for 10 minutes.

Peel the skin from the Peppers, transfer to a food processor and process until smooth.

In a medium sauce pan, melt Butter, add Garlic and Spring Onions and sauté for 2-3 minutes. Add Hot Water, MAGGI Chicken Stock, cream and Pepper Pure and simmer on low heat for 5 minutes.

Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Add sauce to pasta and toss until all pasta is covered.

Serve on a large platter with sprinkled fresh Basil Leaves.

Nutritional Information

Per Portion of 300g

Energy : 375.00 Kcal
Protein : 9.60 g
Carbohydrate : 52.00 g
Fats : 14.00 g

Your Grocery List

  • 4 medium red bell peppers or 200 g
  • 2 tablespoons vegetable oil or 30 ml
  • 1 tablespoon butter
  • 3 cloves garlic, finely chopped
  • 4 medium spring onions or 50 g, sliced
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • ½ cup cream, 35% or 125 ml
  • 1 packet dried pasta or 450 g, (Rotini pasta)
  • 8 cups water or 2 liters
  • 3 tablespoons fresh basil, chopped

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