Ingredients:
2 1/2 oz/80g feta cheese, chopped roughly
12oz/375g pappardelle pasta
2-3 flat mushrooms
1 cup basil leaves
1 yellow capsicum
2 red capsicums
1 zucchini
Sauce:
2 x 11oz/325g can of whole peeled
tomatoes.
2 cloves garlic, crushed
4 small red chillies,
sliced thinly
2-3 tbsp cream
|
Home
Pasta with Roasted Vegetables and Basil in a Chilli Cream Sauce
Serving size: Serves 4
Cooking time: 20mins, plus preparation
Method:
1. Preheat oven to very hot.
2. Make creamy chilli sauce: In a medium sized saucepan place the tomatoes, garlic and chilli. Allow to come to the boil. When the tomato mixture has boiled for 5 mins, reduce
the heat and stir in the cream. Remove the pan from the heat and set aside.
3. Chop up all the remaining vegetables into medium, even size pieces, except the basil,
and place on a baking tray.
4. Bake the vegetables until they are tender and slightly browned on the edges; add them to the creamy chilli sauce.
5. Cook the pasta in a large saucepan of boiling water till tender; drain the pasta well.
6. Combine the cheese, ¾ of the basil and the sauce with the pasta.
7. Serve with a garnish of the remaining basil leaves. Enjoy!
|
|
Please log on and view
our new updated website.
Fact Sheets
- 100's of fact sheets for you to download.
LocationGuide
- Look up your nearest stockist.
Herb'sClub -
Login in or register.
Recipes - More being
added soon.
For more information on all our herbs,
click on this link; www.herbherbert.com
Specialists in growing
herbs and vegetables.
Copyright
2004. Herb Herbert P/L. All rights reserved. |