This recipe is courtesy of San Remo.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- YieldServes 4
Ingredients
- San Remo Pulse Pasta Penne 250g
- 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 tbs corn flour
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Toasted pine nuts, to serve
- Torn basil leaves, to serve
Method
1
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
2
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.
3
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.
4
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, oil and salt and pepper.
5
Blitz the mixture until smooth then place into a fry pan and cook for around 3-5 minutes to cook out the flour.
6
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.
Developed by Adam Swanson for San Remo.
© San Remo Macaroni Company Pty Ltd
