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