The Spice Club Rasta Pasta

• 3 paprika's (in verschillende kleuren)
• Bakje Cherry tomaatjes
• 6 lente-uitjes
• 2 el tomatenpuree
• 4 teentjes knoflook
• 4 tl The Spice Club Italian · BESTEL 🛍️
• Optioneel: 2tl The Spice Club Tijm · BESTEL 🛍️
• 500 g fusilli
• 150 ml kookroom
• 100 g geraspte Cheddar kaas
• Optioneel voor meer pit: 1 tl The Spice Club chili vlokken · BESTEL 🛍️
• 4 tl The Spice Club Topping ter garnering · BESTEL 🛍️
• Zout en peper naar smaak
• Verse Baslicum

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!