The Spice Club Rasta Pasta

The Spice Club Rasta Pasta


Enjoy this creamy fusilli pasta with roasted peppers and spring onion, seasoned with paprika and chili flakes for a spicy kick. Quick, tasty and easy to make!


4 persons



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!


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