Creamy Yellow Pepper Spaghetti
Serves 2
Ingredients:
2 yellow capsicums
3 tbsp Greek yoghurt
1 tbsp olive oil
1 tsp apple cider vinegar
1 cup cherry tomatoes
4 garlic cloves
Handful Basil leaves roughly chopped
Method:
Pre heat oven to 200 degrees C. Place capsicums in the oven and leave for 20-30 mins or until soft. Remove veggies from the oven and discard seeds and skin, place and in a blender with yoghurt, olive oil, apple cider vinegar and blend until smooth. Fill a large pot with water and heat to boil. Place cherry tomatoes and garlic in the oven to bake. Once water is boiling place pasta in with a sprinkle of salt and cook according to pack instructions. Place Drain spaghetti and put back in the pot. Add the sauce and mix until pasta is well coated. Either serve into bowls or garnish in the pot. Place the tomatoes on top, peel the garlic cloves and add them on top too, then sprinkle on some basil.