Creamy Roasted Capsicum Pasta with Magic 8

RSF | V

Ingredients

• 2 red capsicums, sliced
• 1 garlic bulb, top sliced off, with drizzle of olive oil 
• 2 tbsps Kissed Earth Magic 8 Medicinal Mushrooms
• 1 cup coconut milk, tinned 
• 1/2 brown onion, sliced  
• 1/2 cup parmesan cheese (*replace with nutritional yeast for DF) 
• 1 cup pasta water
• 250g fettuccine   
• 2 tbsp olive oil 
• 2 tsp oregano
• 1 tsp chili flakes 
• Salt, pepper to taste

• Fresh basil to serve 

Method

1. Preheat oven to 200C and line a baking tray with baking paper
2. 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
3. Meanwhile bring a large pot of water to boil. Add fettuccine and cook until al dente. Reserve 1 cup of water, drain and rinse
4. 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
5. In a saucepan over low heat, drizzle a tablespoon of olive oil and add brown onion. Cook until lightly browned
6. Add cooked fettuccine, and pour over roasted capsicum sauce
7. Add extra pasta water to reach your desired consistency
8. Sprinkle with parmesan and spices
9. Serve immediately with fresh basil.