Home Cooking: Fettuccine in Red Peppers Oil and Caramelized Pumpkin Cubes

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My mum in law borrowed this lovely book called easy vegan from the library a couple of days ago and I decided to try a recipe from there!

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For the Red Pepper Oil:

1 small red bell pepper, sliced

6 large red chillies, sliced

1 small red onion, sliced

4 garlic cloves peeled but left whole

1 teaspoon cumin seeds

1/4 cup of 65ml of olive oil

Preheat the oven to 180 C.

Put the red bell peppers, chiles, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in the roasting pan. Cook it in preheated oven for 1 hour, turning often. Transfer the contents of the pant to a food processor while still hot. Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw top jar.

Note: The remaining red pepper oil will keep for 1 week when stored in an airtight jar in the refridgerator. It can be used as a dip for baked potato wedges or can be used to enrich tomato-based sauces and soups.

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Caramelized Pumpkin slices:

  • 1kg pumkin, cut into four even wedges,seeds removed,skin on
  • 3 Tlbsp olive oil
  • 2 Tlbsp liquid honey
  • 1 Tlbsp brown sugar
  • 4 sprigs rosemary
  • sea salt ,fresh ground pepper
  1. Preheat oven to 200 oC
  2. Line oven proof dish with baking paper
  3. Toss the pumkin in olive oil ansd lay flat on dish
  4. Drizzle over the honey and sprinkle the sugar over and season
  5. Bruise the rosemary sprigs the release the flavour and lay over pumpkin
  6. Bake for 30 mins or until tender
  7. Serve immediately.

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Cook the pasta according to the package instructions and drain well. Put it in a large bowl and add 2-3 tablespoons of the red pepper oil. Add the pumpkin, lemon zest and juice, arugula/rocket and parsley and toss to combine. Season well with salt and pepper and serve immediately.

5 thoughts on “Home Cooking: Fettuccine in Red Peppers Oil and Caramelized Pumpkin Cubes

      • I actually have never even heard of them before. I am not familiar with Vietnam food, only most familiar with the colourful rice rolls that look like cute pieces of artwork.

        I just used some smoked paprika powder that I just got from Clementi Fairprice to make instant pepper oil dry noodles that is quite similar to the flavor of the dish in this post. It has a smokey taste similar to the one used for potato chips and I wonder if you have tried it. I remember it used to be quite a gourmet item but now it is more easily found and priced much lower.

  1. Oh wait, I just did a search and saw that you have used paprika powder in your other recipes, but for the McCormick brand, I didn’t see the word smoked on it so I wonder if it is the type that is not smoked? And actually, the nutritional yeast flakes that I use is a different brand from the one I see you using that looks more whitish. I use the Top brand from Organic Paradise company that looks more yellowish and might lead to a more watery cheese sauce.

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