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Italian Main course

Rotini with Roasted Red Bell Peppers

0
35Min
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: here

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

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

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 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 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 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 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 with Roasted Red Bell Peppers

Step 5 of 6

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

Rotini with Roasted Red Bell Peppers

Step 6 of 6

Serve on a large platter with sprinkled fresh basil leaves.

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