prep time15 minutes
cook time15 minutes
serves4 pax

Ingredients

250 gSan Remo Pulse Pasta Penne
4Large red capsicums, cut in half
2Garlic cloves, sliced
1Red Birdseye chili, sliced
1 tbspAlmond butter
1/2 cupAlmond milk
1 tbspCorn flour
2 tbspExtra virgin olive oil
Salt and pepper, to taste
Toasted pine nuts, to serve
Torn basil leaves, to serve

Method

  1. Cook San Remo Pulse Pasta Penne according to the packet instructions.
  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, olive 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.
  7. Top with some toasted pine nuts, extra virgin olive oil and some torn basil before serving.

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