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Fettucine and Vegetables in a Roast Pepper Sauce

There are over 600 types of pasta. The three most popular pastas’ are penne, spaghetti and macaroni. It is a staple food of most Italian cuisines. Uncooked dry pasta can be kept for up to a year. The three most popular pasta dishes are: macaroni cheese, spaghetti bolognaise and lasagna.

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    Parmesan 15.0 grams

    Parmesan

    Sun Dried Tomatoes 30.0 grams

    Sun Dried Tomatoes

    Garlic 6.0 grams

    Garlic

    Red Onion 15.0 grams

    Red Onion

    Fettuccine 75.0 grams

    Fettuccine

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Button Mushrooms 60.0 grams

    Button Mushrooms

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Roast Pepper Sauce by Let's Cook 25.0 grams

    Roast Pepper Sauce by Let's Cook


    • Time : 30.0 mins
    • |
    • Calories: 480.0 kcal
    • |
    • Protein : 19.0 g
    • |
    • Fat : 13.0 g
    • |
    • Carb. : 70.0 g
    : Your Kitchen Essentials
    Utensils: Pot | Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil | Olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Red Bell Pepper: roast. Then chop it into dices. If you are short on time, skip the roasting step
    - Onion: peel and dice finely
    - Garlic: peel and mice or dice
    - Button Mushrooms: cut into cubes
    - Sun Dried Tomatoes: we suggest cutting them into strips
    - Kalamata Olives: you can leave these whole but we recommend cutting them in half.
    : Boil the Pasta
    Start boiling some water in a pot. You will need approximately 2 litres of water from every 100g of dry pasta. When the water comes to a rolling boil, add some salt and then add the pasta. Cook till the pasta is al denta (it should cook in 8 minutes). Keep an eye on it.
    : Cook, Plate and Serve
    Heat some oil in a pan. Once the oil is hot enough, add the onion and then garlic. Let them cook gently for about a minute before tossing in the mushrooms. As soon as the mushrooms are done, add the red bell pepper. Then mix in the roast bell pepper sauce provided, add a touch of olive oil, the sun dried tomatoes, kalamata olives and check the seasoning.

    Once pasta is done, take straight out of the pot and add to the vegetables in the pan. Mix lightly but make sure it is well coated with the sauce. Check the seasoning.

    Serve: Plate the pasta. Sprinkle the grated parmesan on top and serve.