The Spice Club Rasta Pasta

• 3 peppers (in different colors)
• Bowl of Cherry tomatoes
• 6 spring onions
• 2 tbsp tomato puree
• 4 cloves of garlic
• 4 tspThe Spice Club Italian·PURCHASE🛍️
• Optional: 2 tsp The Spice Club Thyme ·PURCHASE🛍️
• 500 g fusilli
• 150 ml cooking cream
• 100 g grated Cheddar cheese
• Optional for more spice: 1 tsp The Spice Club chili flakes ·PURCHASE🛍️
• 4 tspThe Spice Club Topping for garnish·PURCHASE🛍️
• Salt and pepper to taste
• Fresh Basil

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 chop the garlic finely.

Step 3:Divide the peppers, spring onions, cherry tomatoes and garlic on a baking tray. Drizzle with olive oil and sprinkle with The Spice Club Italian (and optionally extra thyme). Roast in the oven for 20 minutes until soft.

Step 4:Meanwhile, cook the fusilli according to package directions in a large pan of salted water. Drain and reserve 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 it has thickened slightly.

Step 7:Add the cooked fusilli to the sauce and mix well. If necessary, add some of the reserved cooking water to thin 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 chopped spring onions. Enjoy!