Fusili in roasted pepper and mushroom sauce
A healthy, quick and easy recipe which is also good on the eyes.
Ingredients
- 3 tbsp olive oil
- 3 large orange bell peppers, the seeds removed and chopped
- 6-7 closed cap mushrooms, sliced
- 4 large cloves of garlic, chopped
- 2 tbsp dried oregano
- 1 tsp crushed red chillies (more or less)
- 250 gms whole wheat fusilli pasta
- salt to taste
- vegetable stock to cook the fusili
- a few handfuls of sweetcorn and peas (I used frozen)
To garnish-
- Freshly ground pepper
- Crushed red chillies
Instructions
- Pre heat the oven at 220 deg C.
- In a baking tray, mix together the mushroom, peppers, garlic, oregano and crushed red chillies. Season with salt.
- Place the tray in the top rack of the pre heated oven and roast for 20-22 minutes. The peppers and mushroom should releases their juices, and not dry out.
- Just before the peppers and mushrooms are ready, cook the fusilli in enough vegetable stock.
- In the last few minutes before the pasta is done, add the peas and sweetcorn to the pot.
- Drain the pasta and keep aside.
- Remove the roasted mushroom and pepper from the oven.
- Grind half of the baked mushroom and pepper mixture to make a slightly coarse sauce.
- Add the sauce, to the cooked pasta, sweetcorn and peas mixture and mix well.
- Mix in the leftover roasted mixture.
- Check the seasoning and serve with some fresh salad.
- Garnish with lots of freshly ground pepper and a little crushed red chillies.