Rotini with Roasted Red Bell Peppers

How to prepare

1. Brush Red Bell Peppers with Vegetable oil and grill in the oven or open fire until cooked and skin somewhat burnt. Cover in a bowl and allow to cool for 10 minutes.
2. Peel the skin from the Peppers, transfer to a food processor and process until smooth.
3. In a medium saucepan, melt Butter, add Garlic and Spring Onions and sauté for 2-3 minutes. Add Hot Water, MAGGI Chicken Stock, cream and Pepper Pure and simmer on low heat for 5 minutes.
4. Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
5. Add sauce to pasta and toss until all pasta is covered.
6. Serve on a large platter with sprinkled fresh Basil Leaves.