{"id":316,"date":"2007-05-11T21:30:57","date_gmt":"2007-05-11T21:30:57","guid":{"rendered":"http:\/\/www.sheetudeep.com\/blog\/lifestyle\/recipes\/pasta-with-red-pepper-sauce\/"},"modified":"2010-03-23T22:02:07","modified_gmt":"2010-03-23T22:02:07","slug":"pasta-with-red-pepper-sauce","status":"publish","type":"post","link":"http:\/\/www.sheetudeep.com\/blog\/lifestyle\/recipes\/pasta-with-red-pepper-sauce\/","title":{"rendered":"Pasta with Red Pepper Sauce"},"content":{"rendered":"<p>1 cup fusilli pasta in different colours<br \/>1 medium red capsicum, halved and seeded&nbsp; <br \/>1 medium carrot, thinly sliced&nbsp; <br \/>1 medium onion, sliced <br \/>4 tablespoons olive oil<br \/>4-5 cloves garlic, chopped<br \/>1\/2 cup tomato puree<br \/>Salt to taste<br \/>1\/4 teaspoon black pepper powder<br \/>1\/4 cup fresh cream<br \/>1\/2 teaspoon dried basil<br \/>2 tablespoons chopped fresh parsley<br \/>Preheat oven to 180\u00c2\u00b0C.<\/p>\n<p>Cut red capsicum into one inch sized pieces. Put red capsicum, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180\u00c2\u00b0C for 10 minutes.<br \/>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 of olive oil and mix.<br \/>Remove the vegetables from the oven and blend with a little water in a mixer. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, black pepper powder and simmer for five minutes. <br \/>Add boiled pasta and mix. Add fresh cream and mix. Add dried basil.<br \/>Transfer onto a serving dish and garnish with fresh parsley and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup fusilli pasta in different colours1 medium red capsicum, halved and seeded&nbsp; 1 medium carrot, thinly sliced&nbsp; 1 medium onion, sliced 4 tablespoons olive oil4-5 cloves garlic, chopped1\/2 cup tomato pureeSalt to taste1\/4 teaspoon black pepper powder1\/4 cup fresh cream1\/2 teaspoon dried basil2 tablespoons chopped fresh parsleyPreheat oven to 180\u00c2\u00b0C. Cut red capsicum into [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[512],"class_list":["post-316","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3vNl0-56","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/posts\/316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/comments?post=316"}],"version-history":[{"count":0,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/posts\/316\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/media?parent=316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/categories?post=316"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/tags?post=316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}