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Organic Bio Fusilli with roasted peppers and sun dried tomatoes
- Preparation Time: 30 min.
- Cooking time: 10 min.
- Servings: 4
- Difficulty: Medium
1 Preheat the oven to 230 °C. Place the peppers in an oven proof dish and cook for 30 minutes or until soft. Leave to cool for 10 minutes, then remove the skins, deseed and chop.
2 Heat the oil in a heavy based saucepan add the shallots and cook until softened. Add the garlic, chillies and 2 tbsp of stock and cook for 5 minutes, then add the peppers and sundried tomatoes and cook for a further 10 minutes adding the rest of the stock.
3 Add the vinegar and cook for another minute.
4 Cook the Organic Bio Fusilli in according to the packet instructions. Drain and then mix with the sauce.
- 400 g Organic Bio Fusilli
- 1 large red pepper
- 1 large yellow pepper
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 1 tsp crushed dried chilles
- 1/2 cup vegetable stock
- 100 g sundried tomatoes, drained and chopped
- 2 tbsp balsamic vinegar
- Protein 15 g
- Fat 15 g
- Carbohydrate 60 g
- Dietary Fibre 5 g
- Cholesterol 10 mg