1 cup fusilli pasta in different colours
1 medium red capsicum, halved and seeded
1 medium carrot, thinly sliced
1 medium onion, sliced
4 tablespoons olive oil
4-5 cloves garlic, chopped
1/2 cup tomato puree
Salt to taste
1/4 teaspoon black pepper powder
1/4 cup fresh cream
1/2 teaspoon dried basil
2 tablespoons chopped fresh parsley
Preheat oven to 180°C.
Cut red capsicum into one inch sized pieces. Put red capsicum, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180°C for 10 minutes.
Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook different coloured fusilli pasta in it till al dente. Drain and refresh in cold water. Add one tablespoon of olive oil and mix.
Remove the vegetables from the oven and blend with a little water in a mixer. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, black pepper powder and simmer for five minutes.
Add boiled pasta and mix. Add fresh cream and mix. Add dried basil.
Transfer onto a serving dish and garnish with fresh parsley and serve hot.
