About this recipe:Reduced fat soured cream and chicken stock create a yummy, healthy base for this unique, spicy pasta sauce of gorgeous colour, aroma and flavour with red peppers and cayenne pepper. Stir in lightly sautéed fresh spinach for even more colour, flavour, nutrients and all-around yum!
340g fettuccine pasta
2 red peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
240ml reduced fat soured cream
180ml chicken stock
60g grated Parmesan cheese
salt and pepper to taste
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Method Prep:5min › Cook:10min › Ready in:15min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large frying pan and sauté red peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in soured cream and chicken stock; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.