Ingredients:

Fusilli pasta (in different colours) 1 cup

Red pepper 1 medium sized

Carrot 1 medium sized

Onion 1 medium sized

Garlic 4-5 cloves

Olive oil 4 tbsps

Salt to taste

Tomato puree ½ cup

Pepper powder ¼ tsp

Fresh cream ¼ cup

Dried basil ½ tsp

Fresh parsley a few sprigs

METHOD:

1. Wash pepper and carrot. De-seed pepper and cut into one-inch sized pieces. Peel carrot and slice thinly. Peel and wash onion and slice thinly. Peel and chop garlic. Place pepper, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180 degree C for ten minutes.

2. Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook different coloured fusilli pasta in it till al dente. Drain and refresh in cold water. Add one tablespoon olive oil and mix.

3. Remove the vegetables from the oven and blend with a little water in a mixer.

4. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, pepper powder and simmer for five minutes.

5. Add boiled pasta and mix.

6. Add fresh cream and mix. Add dried basil.

7. Transfer onto a serving dish and garnish with fresh parsley and serve hot.