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Penne with Roasted Pepper Sauce


By Pig Pig's Corner (Visit website)



I used the remaining home-made vegetable stock for another pasta dish. I made this just before I left for my long vacation as I wanted to get rid of whatever I have in my fridge and freezer. I used frozen Asian fish cakes and meat balls, which you can easily find at any Asian grocer.  These are usually vacumm packed and are normally used for steamboat/ hot pot, toppings for noodle soups (like this). The roasted bell pepper sauce was really tasty but the wild boar said he'd prefer this with minced meat instead of the random mix of balls and prawns.


Penne with Roasted Pepper Sauce
Ingredients: serves 3
240g penne
1 1/2 cup home-made vegetable stock
2 red bell peppers - halved, deveined, deseeded
60g (about 5 slices) sun-dried tomatoes
2 tsp dried mixed herbs
3 shallots - diced
1 1/4 cup Asian fish cakes/ meat balls - chopped into bite size
6 prawns - peeled
1 handful fresh parsley
1 handful fresh basil
About 4 tbs mixed mushroom antipasto
Salt
Sugar
Freshly ground black pepper
3 tbs grated parmesan cheese
mushroom antipasto


mushroom antipasto with fresh herbs
Directions:
Mix together mushrooms and fresh herbs.
Pre-heat oven to 220°C.
Rub oil all over bell peppers, roast until softened and skin lightly charred (about 20 - 30 mins).
Blend vegetable stock, roasted bell peppers,sun-dried tomatoes and mixed herbs in a blender until smooth.
heat up a bit of oil in a pan.
Add shallots, fry until soft and translucent.
Pour in blended sauce. Bring to boil then lower heat to simmer for about 10-15 mins or until slightly thickened.
While sauce is simmering, cook pasta according to manufacturer's instructions. Drain and leave aside for later use.
Add fish cakes and prawns to simmering sauce, leave to simmer until prawns are cooked.
Season with salt, sugar and pepper.
Mix in cooked pasta.
Stir in parmesan cheese.
Stir in mushrooms and fresh herbs.
Enjoy!
Penne with Roasted Pepper Sauce 2






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