Creamy Roast Capsicum Pasta

ingredients

• 4 large red capsicums, halved and seeds removed
• 300g cottage cheese
• 4 garlic cloves, chopped
• ½ tsp chilli flakes (optional)
• ½ cup milk of choice or cream
• Pinch of salt & pepper
• ¼ cup parsley, chopped
• ½ cup Parmesan cheese
• Olive oil, for drizzling
• 200g San Remo Curly Fettuccine

method

1. Preheat grill to a high setting.
2. In a lined baking tray, add your capsicums in skin side up. Drizzle olive oil and a pinch of salt over and place under the hot grill for 15-20 minutes, or until the skins blister and blacken. Remove, allow to cool and peel skin off.
3. In a blender, add your capsicums, cottage cheese, garlic, chilli flakes, milk and blend until smooth.
4. Meanwhile, cook your pasta in lightly salted water until 3/4 of the way cooked. Drain and set aside.
5. In a pan, add your sauce over a medium heat and add parmesan cheese, parsley and allow to heat through. Add your pasta and cook in the sauce for the remaining time. Taste, and season here accordingly with salt and pepper.
6. Serve!