Subj : Pasta In Creamy Bell Pepper Chutney Sauce To : All From : Ben Collver Date : Sun Nov 23 2025 07:56:06 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pasta In Creamy Bell Pepper Chutney Sauce Categories: Pasta Yield: 2 Servings MMMMM---------------------BELL PEPPER SAUCE-------------------------- 3 tb Oil 1/4 ts Black mustard seeds 1/4 ts Cumin seeds Fresh ginger (1/2"); - chopped 2 lg Red bell peppers; washed, - seeded, finely chopped 3 md Roma tomatoes; - washed, finely chopped 2 cl Garlic 1 Thai green chiles; up to 2, - adjust to tolerance 2 tb Peanuts; up to 3 tb, toasted 1/4 c Cilantro; chopped 1/4 ts Sugar Salt; to taste MMMMM---------------------------PASTA-------------------------------- 2 c Whole wheat fusilli or any - pasta of choice Salted water; enough for - boiling the pasta 2 tb Olive oil 1 tb Unsalted butter 1 cl Garlic; peeled 1/2 ts Red chili flakes; - adjust to taste 1 Shallot; finely chopped -OR- 1/4 c Red onions 1/4 c Heavy cream Vegetables of choice - (asparagus & broccoli); - cut, blanched (optional) Protein of choice (shredded - chicken) (optional) 1/4 ts Black pepper; ground Salt; to taste Parmesan shavings; handful, - to serve, (optional) Parsley; chopped, to serve - (optional) Bell Pepper Sauce: In a medium sauce pan, heat the oil until you see ripples on the surface. Once the oil is hot, take off the pan from flame and add mustard seeds, cumin, ginger, and chiles to it. Wait for 10 seconds and return the pan to the flame. Be careful while doing so since mustard seeds splutter a lot. Saute for about a minute or so until the seeds crackle and the chillies and ginger turn light brown but do not burn. Next, add the garlic, chopped red bell pepper, and tomatoes to the pan and saute for about 8 to 10 minutes on medium heat until soft but not mushy. Turn off heat and cool. Tip the cooled pepper & tomato mixture to a blender or a food processor along with the peanuts, cilantro, sugar, and salt. Blend to desired consistency (smooth to chunky) to make a sauce. Set aside. Yield: 1-1/2 Cups Pasta: Cook the fusilli in salted water as per package instructions. Drain and set aside. Reserve about 1/2 to 3/4 cup cooking water. In a heavy bottomed pan, add olive oil & butter along with whole garlic clove and red chilli flakes. Cook on extremely low heat so that garlic & chilli flakes don't burn but release flavor for about 3 to 5 minutes. Continuing on low heat, add the chopped shallot and saute for 2 to 3 minutes until translucent. Pick up and discard the garlic clove at this point from the pan. Add the prepared bell pepper chutney to the pan along with about 1/4 cup of reserved pasta cooking water warm everything up on medium heat for about 3 to 4 minutes. Reduce the heat to low next and add heavy cream to the pan along with salt to taste and ground black pepper. Let cook for another 2 to 3 minutes. Next, add the cooked fusilli along with blanched vegetables and shredded protein (if using) to the pan. Toss everything together. At this point, you may add more of the reserved pasta cooking water, depending on how thick or thin you want the sauce. Remove from heat, check and adjust the seasoning. Serve the pasta warm with a generous sprinkle of parmesan shavings and chopped parsley, if you like. Recipe by sanjuro Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .