Fusilli with roasted peppers recipe

4 ratings Rate
  • Serves 4
  • 50 mins
  • 432 calories / serving
  • Healthy
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Fusilli with roasted peppers and sundried tomatoes 001 cf42bed1 ecc3 47f8 aab3 3ae9a33a1fa6 0 472x310

Preheat the oven Gas Mark 8, 230°C, 450°F. Place the peppers in an ovenproof dish and cook for 30 minutes or until soft. Leave to cool for 10 minutes, then remove the skins, deseed and chop.

Heat the oil in a heavy based saucepan add the shallots and cook until softened. Add the garlic, chillies and 2tbsp of stock and cook for 5 minutes, then add the peppers and sundried tomatoes and cook for a further 10 minutes adding the rest of the stock. Add the vinegar and cook for another minute.

Meanwhile, cook the pasta according to the packet instructions. Drain and then mix with the sauce.


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  • Ingredients

  • 1 large red pepper
  • 1 large yellow pepper
  • 1tbsp olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, crushed
  • 1tsp crushed dried chillies
  • 100ml vegetable stock
  • 125g sundried tomatoes, drained and chopped
  • 2tbsp balsamic vinegar
  • 350g dried fusilli
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  • Energy 1830kj 432kcal 22%
  • Fat 8.4g 12%
  • Saturates 1.1g 6%
  • Sugars 15.5g 17%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 80.5g Protein 12.4g Fibre 8.9g


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