25 - 30 minutes
Cook Within:24 hours
Creamy, dreamy sauce made with roasted and caramelised red bell peppers, tomatoes, juicy roasted garlic and onions swirled around with spaghetti.
Per serving (incl. Tax)
Total Fat 17.9g
Saturated Fat 6.6g
Total Carbohydrates 36.4g
Dietary Fiber 6.1g
In Your Bag
- Bell Pepper
- Red Onion
- Basil Leaves
- Extra virgin olive oil
You Will Need
Not Included in Bag
- Salt (to taste)
- Pepper Powder (to taste)
- Non-Stick Pan
- Mixing Bowls
- Baking tray
Prepare the ingredients
- Preheat the oven to 200°C.
- Cut each bell pepper into 3-4 segments, removing the stem and seeds.
- Chop the tomato into quarters. Chop the onion into 2″ sections.
- Cut the top off the garlic bulb and peel off the excess layers.
- Roughly chop the basil leaves
Roasting the vegetables
- Layer all of the vegetables on a baking tray and drizzle with the extra virgin olive oil, and sprinkle with some salt and pepper (to taste).
- Roast the vegetables in the preheated oven at 200°C for 20-25 minutes.
Cooking the Spaghetti
- Set a saucepan with 600-700 ml of water.
- Once it’s at a rolling boil, generously season with salt.
- Add the spaghetti to the boiling water and cook for 10-11 minutes or until al dente.
Making the sauce
- Add the roasted vegetables to a blender, and blend into a smooth purée with 30-40 ml of water.
- Add this sauce to a large pan set on medium heat.
- Once the sauce is simmering, add fresh cream and stir well.
- Season with salt and pepper as per taste.
Bring it together
- Add the cooked spaghetti and mix well.
- To serve, garnish with grated parmesan cheese and basil leaves.
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