Creamy Charred Capsicum and Burrata Spaghetti

1 tbsp of ghee (or olive oil)⁠
1 brown onion, finely diced⁠
2 roasted red capsicums, finely diced⁠
4 cloves of garlic, minced⁠
3 tbsp tomato paste⁠
1/4 cup of cream ⁠
1/3 cup of chicken or vegetable stock⁠
1 tsp dried oregano⁠
1 ball of burrata cheese⁠
300g of Olive Green Organics Royal Quinoa & Rice Spaghetti ⁠
Handful of basil, roughly chopped⁠
Parsley to garnish ⁠
Extra Virgin Olive Oil⁠
Salt and Pepper⁠ ⁠

Method:⁠ ⁠
1. Bring a large pot of salted water to the boil.⁠
2. Heat a generous sized sauté pan or Dutch oven on medium heat, once hot add the ghee or olive oil and onion. Sauté until the onion is translucent.⁠
3. Toss in the roasted capsicum, tomato paste, dried oregano, salt and pepper. Cook until everything is soft and caramelized. ⁠
4. Add the minced garlic and cook for another minute. Pour in the stock and cream, turn the pan to medium/low heat and let simmer for 5-8 minutes.⁠ While the sauce is simmering, cook the spaghetti according to the packet instructions. ⁠
5. Drain the spaghetti and return it to the pot. Pour the sauce over the spaghetti and add the chopped basil. Give it a good mix until the spaghetti is coated. ⁠
6. Serve the pasta in a large plate or bowl and tear the burrata over the top. Garnish with parsley and a drizzle of some quality extra virgin olive oil.
Salt and pepper to taste.

Serves 4