Pasta with Red Pepper Sauce

INGREDIENTS

       Coloured Fusilli 2 cups

       Red Capsicum 1 medium

       Carrot(sliced) 1 medium

       Onion(sliced) 1 medium

       Olive Oil 4 tbsp

       Salt to taste

       Garlic Cloves(chopped) 5

       Tomato Puree 1/2 cup

       White Pepper Powder 1/4 tsp

       Fresh Cream 1/4 cup

       Dried Basil 1/2 tsp

       Fresh Parsley a few sprigs

2   COOKING DIRECTIONS

1. Arrange red capsicum, carrot and onion on a baking tray and sprinkle with one tablespoon of olive oil.
2. Cook in the oven at 180o C for ten minutes.
3. Boil plenty of water in a deep pan with salt.
4. Add one tablespoon of olive oil and the fusilli and cook till al dente (cooked but still firm to the bite).
5. Drain and refresh in cold water.
6. Stir in one tablespoon of olive oil.
7. Remove the vegetables from the oven and puree with a little water in a blender.
8. Heat two tablespoons of olive oil in a pan.
9. Add garlic, vegetable puree, tomato puree, salt, white pepper powder and half a cup of water and simmer for five minutes.
10. Add the boiled pasta and mix well.
11. Stir in the fresh cream and the dried basil.
12. Transfer to serving dish and garnish with fresh parsley and serve hot.