Preheat oven to 200C and line a baking tray with baking paper
Place capsicum slices on baking tray and drizzle with 1 tbsp olive oil. Wrap garlic bulb in foil and place on baking tray next to capsicum. Roast for 30 minutes
Meanwhile bring a large pot of water to boil. Add fettuccine and cook until al dente. Reserve 1 cup of water, drain and rinse
Extract garlic from the outer skin, and add to a blender with roasted capsicum. Add coconut milk, kissed earth magic 8, and 1/2 cup of reserved pasta water. Blend until smooth and creamy
In a saucepan over low heat, drizzle a tablespoon of olive oil and add brown onion. Cook until lightly browned
Add cooked fettuccine, and pour over roasted capsicum sauce
Add extra pasta water to reach your desired consistency
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