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or Pasta with Roasted Vegetables and Basil in a Chilli Cream Sauce
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2 1/2 oz/80g feta cheese, chopped roughly
12oz/375g pappardelle pasta
2-3 flat mushrooms
1 cup basil leaves
1 yellow capsicum
2 red capsicums
1 zucchini


2 x 11oz/325g can of whole peeled
2 cloves garlic, crushed
4 small red chillies,
sliced thinly
2-3 tbsp cream


Pasta with Roasted Vegetables and Basil in a Chilli Cream Sauce

Serving size: Serves 4
Cooking time: 20mins, plus preparation


1. Preheat oven to very hot.
2. Make creamy chilli sauce: In a medium sized saucepan place the tomatoes, garlic and chilli. Allow to come to the boil. When the tomato mixture has boiled for 5 mins, reduce
the heat and stir in the cream. Remove the pan from the heat and set aside.
3. Chop up all the remaining vegetables into medium, even size pieces, except the basil,
and place on a baking tray.
4. Bake the vegetables until they are tender and slightly browned on the edges; add them to the creamy chilli sauce.
5. Cook the pasta in a large saucepan of boiling water till tender; drain the pasta well.
6. Combine the cheese, ¾ of the basil and the sauce with the pasta.
7. Serve with a garnish of the remaining basil leaves. Enjoy!

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