Cayenne red pepper fettuccine

    Cayenne red pepper fettuccine


    1049 people made this

    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!

    Serves: 4 

    • 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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. 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.
    3. Stir in soured cream and chicken stock; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
    4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

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    Reviews (1)


    Great easy quick recipe for dinner. I throw in some smoked sausage and the family love it xx - 28 Jun 2016

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