Homemade Fettuccine Pasta with Roasted Red Bell Pepper Sauce Recipe
In association with Kent
Homemade Fettuccine Pasta with Roasted Red Bell Pepper Sauce Recipe is a simple and wholesome that is packed with flavors from roasted bell peppers, tomatoes, garlic and basil.
I am always in the lookout for healthy pasta and noodles in the market or even make one at home. I am sure many of you want to make your pastas healthier too. In this recipe I am using Kent Pasta & Noodle Maker to make whole wheat pasta at home. The best part about owning this Noodle and Pasta Maker is that it lets you make fresh and hygienic Noodles, Pasta, Macaroni, Momos and Gujiya free from preservatives and ensuring you are serving your family nothing but the best.
- Ingredients for Homemade Whole Wheat Fettuccine Pasta
- 1 cup Whole Wheat flour
- 90 ml Water
- Salt , to taste
- Ingredients for Vegan Roasted Red Bell Pepper Sauce
- 3 Red Bell pepper (Capsicum) , finely chopped
- 6 cloves Garlic , finely chopped
- 1 Onion , finely chopped
- 1-1/2 cups Homemade tomato puree
- 2 teaspoons Red Chilli flakes
- 1 teaspoon Sugar
- 1/2 teaspoon Cumin powder
- 1/4 cup Fresh cream
- Salt , to taste
- Basil leaves , a few sprigs
Directions for Homemade Fettuccine Pasta with Roasted Red Bell Pepper Sauce Recipe
To begin making the Homemade Fettuccine Pasta, the first step is to make the pasta. Into the pasta maker add in 1 measure cup of whole wheat flour along with a pinch of salt. These measures come with the kent noodle & pasta maker. Ensure that the measurements are right.
Fit in the Fettuccine pasta cutter into the nozzle. Turn on the Auto Mode and pour the water into the water compartment. The Kent Noodle & Pasta Maker will knead the flour to a very dry mixture and after about 4 minutes, the Noodle & Pasta Maker will start extruding the Fettuccine pasta out.
Notice the pasta getting extruded, using the cutter, cut out the length of the pasta you will typically like and keep aside to dry.
Once all the pasta is extruded out, allow the pasta to dry for 5 to 10 minutes.
Add the dried pasta into bubbling hot water, some salt to taste and cook until the pasta is al dente. It takes less than 4 to 5 minutes to cook fresh pasta.
Once the pasta is cooked, drain the water and rinse in cold water to stop the cooking process. Toss the pasta in a little oil and keep aside while we make the sauce
To make the roasted red pepper sauce, heat olive oil in a pan. Add the garlic, onion and red bell peppers. Saute on low to medium heat until the bell peppers are well roasted and softened. Add the homemade tomato puree, cream, salt, sugar, cumin powder into the roasted peppers.
Add the roasted peppers to a blender and make a smooth puree.
Now that that sauce is ready and the pasta is cooked, it’s time to toss them together.
Into a pan, add the sauce, the homemade whole wheat Fettuccine, red chilli flakes and stir on high heat for 2 minutes until well combined.
Once done, turn off the heat, stir in the roughly torn basil leaves and serve.
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