- 4 medium Red bell peppers
- 2 tablespoons Vegetable oil
- 1 tablespoon butter
- 3 cloves Garlic
- 4 medium Spring onions
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 cup Cream, 35%
- 1 packet dried pasta
- 8 cups Water
- 3 tablespoons fresh basil
Rotini with Roasted Red Bell Peppers
INGREDIENTS
Rotini with Roasted Red Bell Peppers with
Rotini with Roasted Red Bell Peppers with 
- 4 medium Red bell peppers
- 2 tablespoons Vegetable oil
- 1 tablespoon butter
- 3 cloves Garlic
- 4 medium Spring onions
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 cup Cream, 35%
- 1 packet dried pasta
- 8 cups Water
- 3 tablespoons fresh basil
HOW TO PREPARE
Rotini with Roasted Red Bell Peppers with
Rotini with Roasted Red Bell Peppers with
1
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.
2
Peel the skin from the Peppers, transfer to a food processor and process until smooth.
3
In a medium saucepan, 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.
4
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
5
Add sauce to pasta and toss until all pasta is covered.
6
Serve on a large platter with sprinkled fresh Basil Leaves.
NUTRITIONAL INFORMATION
Rotini with Roasted Red Bell Peppers with
Rotini with Roasted Red Bell Peppers with
- Energy 375 (Kcal)
- Protein 9.6 (g)
- Total Fat 14 (g)
REVIEWS
Rotini with Roasted Red Bell Peppers with
