Spelt pasta with braised capsicum, nuts & chilli

  • 50 mins cooking
  • Serves 4
  • Print


Spelt pasta with braised capsicum, nuts & chilli
  • 1/4 cup (60ml) olive oil
  • 1 medium onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 teaspoon fennel seeds
  • 3 medium red capsicums (bell peppers) (600g), diced
  • 3 medium_piece medium yellow capsicums (bell peppers) (600g), diced
  • 1 fresh long red chilli, seeded, chopped finely
  • 2 tablespoon tomato paste
  • 1 3/4 cup (430ml) vegetable stock
  • 2 tablespoon red wine vinegar
  • 375 gram spelt fettuccine
  • 1 cup fresh basil leaves
  • 2 tablespoon pine nuts, toasted
  • 1/2 cup (40g) grated parmesan


Spelt pasta with braised capsicum, nuts & chilli
  • 1
    Heat oil in a large saucepan over medium-high heat, cook onion, garlic and fennel seeds, stirring, for 5 minutes. Add capsicum and chilli, cook, covered, stirring occasionally, for 8 minutes. Stir in tomato paste, cook 2 minutes. Add stock, bring to the boil. Reduce heat, simmer, covered, 25 minutes or until capsicum is very tender. Remove from heat, stir in vinegar. Season to taste.
  • 2
    Meanwhile, cook pasta in a large saucepan of salted water until almost tender, drain. Return pasta to pan.
  • 3
    Add capsicum mixture to pasta with half the basil, toss to combine.
  • 4
    Serve pasta topped with pine nuts, parmesan and remaining basil.


Spelt is an ancient form of wheat that has a higher level of protein and wider range of nutrients than ordinary wheat. It still contains gluten, making it unsuitable for coeliacs. You can use any form of long pasta instead of the spelt fettuccine.

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