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Ingredients · Serves 4
- 250 grams (one packet) of Bontasana Sorghum Maccheroni
- 2 bell peppers (yellow and red about 200 grams each)
- 100 grams coconut cream (at room temperature)
- 25 grams extra virgin olive oil
- 2 sprigs of fresh basil
- 1 small chilli (optional)
- 1 clove of garlic
- salt to taste
- black pepper to taste
Wash and peel the peppers, remove seeds, and cut into small pieces.
In a large saucepan or frying pan, heat the oil with the peeled garlic, the whole chilli and a sprig of basil. Sauté gently, and add the peppers and salt. Lower the heat, cover and simmer until the peppers are tender.
When almost cooked, bring a pot full of water to the boil and cook the Sorghum Maccheroni.
Remove the garlic (optional) chilli and basil from the peppers and transfer the veggies to a bowl. Blend with an immersion blender, adding a few tablespoons of pasta cooking water if necessary.
Pour the pepper sauce back into the pan, add the coconut cream and gently warm over a low heat. Add salt and pepper to taste.
Drain the Sorghum Maccheroni al dente and toss into the pan with the creamy coconut pepper sauce.
Stir in a drizzle of oil and serve the piping hot pasta garnished with fresh basil leaves.
Recipe by Francesca Bettoni
Beauty Food Blog