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Chilli Capsicum Fettucine

Makes 4


  • 500g fettucine
  • 1 teaspoons olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon finely chopped red chilli
  • 1/4 teaspoon brown sugar
  • 3 red capsicum, cut into thin strips
  • 1/2 cup Australian reduced fat cream
  • 6 spring onions, chopped
  • salt and freshly ground black pepper, to taste
  • 100g shredded Australian parmesan cheese, for serving
Download Recipe (PDF)


  1. 1. Cook fettucine in boiling water until al dente, drain and keep warm.
  2. 2. Combine oil, garlic, chilli, brown sugar, capsicum and 1 tablespoon of water in frypan. Cook covered over a high heat, shaking pan regularly, for 3 minutes or until just softened.
  3. 3. Stir in cream, spring onions, salt and pepper. Toss pasta into sauce and serve sprinkled with parmesan cheese.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1487
Protein (g) 17
Fat, Total (g) 15
Carbohydrates (g) 38
Sodium (mg) 0
Calcium (mg) 281
Iron (mg) 1


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