Roasted capsicum pasta sauce
6 red capsicums
1/2 cup cream
salt and pepper
Roast the whole capsicums in a 200C oven for 20 minutes, until the skins start to brown and blister.
Let them cool a bit, remove skins, stalk and seeds.
Puree the capsicums, then place in a pan with the cream and cook for about four minutes. Season with salt and pepper and toss through cooked pasta.
Feel free to add some parmesan to the sauce.
Try browning some cubed chicken in the pan before adding the puree and cream.
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