RSF | V
Ingredients
- 2 red capsicums, sliced
- 1 garlic bulb, top sliced off, with drizzle of olive oil
- 2 tbsps Kissed Earth Magic 8 Medicinal Mushrooms
- 1 cup coconut milk, tinned
- 1/2 brown onion, sliced
- 1/2 cup parmesan cheese (*replace with nutritional yeast for DF)
- 1 cup pasta water
- 250g fettuccine
- 2 tbsp olive oil
- 2 tsp oregano
- 1 tsp chili flakes
- Salt, pepper to taste
-
Fresh basil to serve
Method
- Preheat oven to 200C and line a baking tray with baking paper
- Place capsicum slices on baking tray and drizzle with 1 tbsp olive oil. Wrap garlic bulb in foil and place on baking tray next to capsicum. Roast for 30 minutes
- Meanwhile bring a large pot of water to boil. Add fettuccine and cook until al dente. Reserve 1 cup of water, drain and rinse
- Extract garlic from the outer skin, and add to a blender with roasted capsicum. Add coconut milk, kissed earth magic 8, and 1/2 cup of reserved pasta water. Blend until smooth and creamy
- In a saucepan over low heat, drizzle a tablespoon of olive oil and add brown onion. Cook until lightly browned
- Add cooked fettuccine, and pour over roasted capsicum sauce
- Add extra pasta water to reach your desired consistency
- Sprinkle with parmesan and spices
- Serve immediately with fresh basil.