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Fusilli with Roasted Peppers

To prevent the pasta from sticking together, wash off the starchy cooking liquid by rinsing the pasta under boiling water from the kettle.

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450g/1lb dried long fusilli
Dash of olive oil
2 yellow peppers, seeded and cut into chunks
3 cloves of garlic, crushed
50ml/2floz olive oil
100g/4oz grated Cheddar cheese
50g/2oz freshly grated Parmesan cheese
Chopped fresh parsley, to garnish


Serves: 4


Bring a large saucepan of water to the boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasion­ally, until tender. Drain, return to the saucepan and set aside.

Preheat the oven to 200°C/400°F/Gas Mark 6. Arrange the chunks of pepper on a baking sheet and place under a hot grill for about 5 minutes, or until slightly charred.

Mix the pepper into the pasta with the remaining ingredients and toss together to combine. Transfer to an ovenproof dish and bake for about 15 minutes, or until heated through and the cheese has melted. Sprinkle over the chopped parsley and serve.

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