4 large redcapsicums, halved and seeds removed 

300g cottage cheese 

4 garlic cloves, chopped  

½ tsp chilli flakes (optional)

½ cup milk of choice or cream 

Pinch of salt & pepper  

¼ cup parsley, chopped 

½ cup Parmesan cheese

Olive oil, for drizzling

200g San Remo Curly Fettuccine

1. Pre heat grill to a high setting
2. In a linked baking tray, add your capsicums in skin side up. Drizzle olive oil and a pinch of salt over and place in the oven for 20 minutes, or until they lightly begin to blister. Remove, allow to cool and peel skin off.
3. In a blender, add your capsicums, cottage cheese, garlic, chilli flakes, milk and blend until smooth.
4. Meanwhile, cook your pasta in lightly salted water until 3/4 of the way cooked. Drain and set aside. 
5. In a pan, add your sauce over a medium heat and add parmesan cheese, parsley and allow to heat through. Add your pasta and cook in the sauce for the remaining time. Taste, and season here accordingly with salt and pepper.
6. Serve!