masa penyediaan10 minutes
masa memasak5 minutes
hidangan4 pax
Bahan-bahan
| 1 x 250g | San Remo Pulse Penne |
|---|---|
| 4 biji | Lada Benggala merah besar, diseparuhkan |
| 2 ulas | Bawang putih, dihiris |
| 1 biji | Cili padi, dihiris |
| ½ cawan | Susu badam |
| 1 sudu besar | Tepung jagung |
| 2 sudu besar | Minyak zaitun dara ekstra |
| Garam dan lada | |
| Kacang pinus bakar, untuk dihidang | |
| Daun selasih koyak, untuk dihidang |
Cara Memasak
- In a pot of boiling, salted water, cook pasta as per packer directions.
- 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. Once the skin is fully black, place the capsicums into a bowl and cover with glad wrap – this allows the capsicums to steam and helps the skin tear easier in the next step.
- Once the capsicums have cooled, peel off the skin and discard. Place the capsicums in a food processor with the garlic, chilli, almond milk, cornflour, oil and salt and pepper.
- Blitz the mixture until smooth then place into a fry pan and cook for 3-5 minutes to cook out flour.
- Once the pasta is cooked, toss the pasta through the sauce and serve with toasted pine nuts, extra virgin olive oil and torn basil leaves.
