On the bright side, in this house bad weather always presents an opportunity to cook up a storm and try something new. For a change we are eating less red meat at the moment and trying much more meat free dishes. I'm not sure entirely why that is, but I do know we are really enjoying what we are eating.
You can turn this basic recipe into a tasty pasta dish, or make and serve the gorgeous base with huge chunks of fresh crusty bread to dunk into the red pepper, goats cheese, herbs, spices and olive oil mix...this base alone would be great as an appetiser, or as a tasty vegetable dish on a buffet table.
This is just as good without the pasta, served alone with fresh crusty bread.
3 fresh red peppers
1/2 pkt Capricorn goats cheese
1 clove garlic - grated
1 tsp dried thyme
1 tsp dried chilli flakes (use less if you prefer less heat)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pkt fresh pappardelle pasta
fresh black pepper
1. Pre heat the oven to 190C fan. Take a baking tray and put the 3 red peppers on and drizzle them with some olive oil. Place in the oven for about 20-30 minutes or until the peppers begin to blacken.
2. When the peppers are baked cover them with a cloth and then as they are cooling remove the skins and the inside stork and pips. Place the red pepper pieces into a bowl. Chop or slice the peppers to suit the size of the pasta you are going to mix with them.
3. Put the pasta on to cook in salted boiling water in readiness. Mine took about 4 minutes to reach al dente stage.
5. When the pasta is cooked drain it and add it hot to the red pepper mixture, combine everything together, the goats cheese will begin to melt into the pasta...yum!
Serve the pasta dish on its own or with any sides you like.
With thanks to Ethel for the Capricorn goats cheese and the lovely hamper...this is not a sponsored post other than the food items sent to me to make this dish were given freely but not as part of any demands for a positive review.