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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