Roasted Capsicum (Bell Pepper) Rigatoni

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Roasted Capsicum (Bell Pepper) Rigatoni

 

 

1 medium red capsicum (bell pepper)

1 medium yellow capsicum (bell pepper)

350 g (12 1/3 oz) GF rigatoni

1/4 cup shredded vegan parmesan

120 g (4 1/4 oz) pitted green olives, sliced

4 teaspoons olive oil

8 teaspoons lemon juice

1/3 cup chopped flat-leaf parsley

vegan parmesan, to serve

 

 

1. Preheat an oven-grill (broiler) to high. Line a grill tray with foil.

 

2. Cut capsicum (bell pepper) lengthwise into quarters. Remove seeds and

membranes. Place, skin-side up, on prepared tray. Cook under grill for 4 to 5

minutes or until skin blisters and blackens. Transfer to a bowl and cover with

plastic food wrap; stand for

5 minutes (this helps lift skin). Peel then slice.

 

3. Meanwhile, cook pasta in plenty of boiling salted water for 10 to 12 minutes

or until tender but firm to the bite. Drain; return to pan.

 

4. Add capsicum (bell pepper), shredded parmesan, olive, oil, juice and parsley

to pasta; toss to combine. Spoon into bowls; serve at once

topped with parmesan.

 

 

 

TIP: Use bottled marinated capsicum (bell pepper) if you like.

 

 

 

Serves 4.