Ingredients
Capsicum Sauce
- 1 Red and yellow capsicum, seeds removed
- 1 chili, optional
- 1 teaspoon Cumin Seeds Whole
- 1/2 teaspoon fennel seeds, whole
- 3 black peppercorns
Zuchinni Pasta
- 2 Zuchinnis, Spiralised to pasta
- 2 cobs corn or 1 can corn, kernels removed
- 150 g green beans, cut into corn kernel size
- 1 clove garlic, Skin removed
- Maldon Sea Salt, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 220degrees
Cut capsicums in half and remove seeds, cut in quarters. Roast capsicum skin side up for 20min, add chili after 10min. After roasting remove the capsicum skin.
In TMX put all spice and Varoma, 7minutes, speed 1. Turbo 6-8times to make a powder. Set aside in a small bowl. While capsicums are roast prepare the zuchinni pasta.
Place roasted capsicum, chili, spices turbo 5-8 times making a chunky sauce.
In TMX add garlic and chop, speed 7 for 10seconds.
Add corn, beans and olive oil to TMX bowl and fry 100degrees, reverse, speed 1 for 10minutes.
Stir the corn mixture and capsicum sauce through the 'pasta'. Serve with half a caramelised lemon.
Capsicum Sauce
Zucchini Pasta
Tip
This is great served cold or with shredded chicken.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just wondering if you cook the zucchini or you use it raw? I have purchased a spiral cutter and have been steaming the zucchini first.
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