Rotini Pasta with Roasted Red Bell Peppers
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Rotini Pasta with Roasted Red Bell Peppers
6 min
Easy
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20 7.2g / 20%
68 54.5g / 68%
12 10g / 12%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Rotini Pasta with Roasted Red Bell Peppers

(0)
35 Min
Easy

Ingredients

7 Servings

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
4  Mediums
red bell pepper
2  tbsp
Vegetable oil
1  tbsp
Butter
3  Cloves
Garlic, finely chopped
4  Mediums
spring onions, finely chopped
1  cup
Hot Water
2  cubes
MAGGI® Chicken Bouillon
0.5  cup
Cooking cream
450  g
Rotini pasta
8  cups
Water
3  tbsp
fresh basil leaves, chopped
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Nutrition Value

Carbohydrates
54.52 g
Energy
325.73 kcal
Fats
7.22 g
Protein
10.06 g
Information per serving

Instruction

35 Minutes

  • Step 1

    1 Min
    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 mins.

  • Step 2

    1 Min
    Peel the skin from the peppers, transfer to a food processor and process until smooth.

  • Step 3

    1 Min
    In a medium saucepan, melt butter, add garlic and spring onions and sauté for 2-3 mins. Add hot water, MAGGI® Chicken Bouillon cubes, cream, and pepper puree and simmer on low heat for 5 mins.

  • Step 4

    1 Min
    Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.

  • Step 5

    1 Min
    Add sauce to pasta and toss until all pasta is covered.

  • Step 6

    1 Min
    Serve on a large platter with sprinkled fresh basil leaves.
Rotini Pasta with Roasted Red Bell Peppers

Step 1 of 6

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 mins.

Rotini Pasta with Roasted Red Bell Peppers

Step 2 of 6

Peel the skin from the peppers, transfer to a food processor and process until smooth.

Rotini Pasta with Roasted Red Bell Peppers

Step 3 of 6

In a medium saucepan, melt butter, add garlic and spring onions and sauté for 2-3 mins. Add hot water, MAGGI® Chicken Bouillon cubes, cream, and pepper puree and simmer on low heat for 5 mins.

Rotini Pasta with Roasted Red Bell Peppers

Step 4 of 6

Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.

Rotini Pasta with Roasted Red Bell Peppers

Step 5 of 6

Add sauce to pasta and toss until all pasta is covered.

Rotini Pasta with Roasted Red Bell Peppers

Step 6 of 6

Serve on a large platter with sprinkled fresh basil leaves.

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