3large orange bell peppers, the seeds removed and chopped
6-7 closed cap mushrooms, sliced
4large cloves of garlic, chopped
2tbspdried oregano
1tspcrushed red chillies (more or less)
250gmswhole 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.
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