Rotini with Roasted Red Bell Peppers
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
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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.
Step 2 of 6
Peel the skin from the peppers, transfer to a food processor and process until smooth.
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.
Step 4 of 6
Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
Step 5 of 6
Add sauce to pasta and toss until all pasta is covered.
Step 6 of 6
Serve on a large platter with sprinkled fresh basil leaves.