Preparation:
Step 1: Preheat the oven to 200 ° C.
Step 2: Halve the red peppers, remove the seeds and cut them into pieces. Cut the spring onions into thin rings and finely chop the garlic.
Step 3: Divide the peppers, spring onions, cherry tomatoes and garlic over a baking sheet. Sprinkle with olive oil and sprinkle with The Spice Club Italian (and optional with extra thyme). Roast in the oven for 20 minutes until they are soft.
Step 4: Meanwhile, cook the fusilli according to the instructions on the package in a large pan with salted water. Drain and keep a cup of the cooking water.
Step 5: Heat a little olive oil in a large frying pan over medium heat. Add the roasted vegetables and fry briefly. Add the tomato puree and fry for another 2 minutes.
Step 6: Pour the cooking cream into the pan and optionally add the chili flakes. Let the sauce simmer until something has thickened.
Step 7: Add the boiled fusilli to the sauce and mix well. If necessary, add some of the stored cooking water to dilute the sauce.
Step 8: Stir the grated cheddar cheese into the pasta until the cheese has melted. Season with salt and pepper.
Step 9: Serve the pasta warm, garnished with The Spice Club Topping, Basil and finely chopped spring onions. Enjoy!
