Peri Peri Pasta?

Peri Peri Pasta
For the pasta –

  • 500 g (1lb) pasta
  • fresh basil to serve
  • Preheat the oven to 200°C/390°F.
  • Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
  • Drizzle with olive oil and season with salt and pepper.
  • Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
  • Remove from the oven then transfer to a blender.
  • Pour in the cream and blend until smooth.
  • Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the prawns/shrimp and pasta.
  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook for 8-10 minutes until al dente.
  • Reserve 1 cup of pasta water then drain the pasta.
  • Place the prawns in a medium bowl then add a few tablespoons of olive oil.
  • Season with smoked paprika, oregano, lemon juice, salt and pepper. Toss to combine.
  • Heat a large frying pan or skillet over medium-high heat.
  • Add the prawns and sauté for 2 minutes per side until golden brown and cooked through.
  • Transfer the prawns to the sauce and stir to combine.
  • Toss the drained pasta with the sauce and prawns.
  • Add a splash of the pasta cooking water.
  • Serve immediately garnished with basil or chopped parsley.

Calories: 582 kcal | Carbohydrates: 101 g | Protein: 38 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 201 mg | Sodium: 1389 mg | Potassium: 632 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 2631 IU | Vitamin C: 90 mg | Calcium: 119 mg | Iron: 4 mg

What is peri peri chicken pasta?

This easy, creamy peri-peri chicken pasta is the kind of showstopper meal that will have everyone asking for seconds. The creamy peri-peri sauce delivers just the right amount of spicy punch and the juicy chicken delivers big on flavor. Peri Peri Pasta

How do you make peri peri sauce?

For the pasta –

  • 500 g (1lb) pasta
  • fresh basil to serve
  • Preheat the oven to 200°C/390°F.
  • Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
  • Drizzle with olive oil and season with salt and pepper.
  • Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
  • Remove from the oven then transfer to a blender.
  • Pour in the cream and blend until smooth.
  • Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the prawns/shrimp and pasta.
  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook for 8-10 minutes until al dente.
  • Reserve 1 cup of pasta water then drain the pasta.
  • Place the prawns in a medium bowl then add a few tablespoons of olive oil.
  • Season with smoked paprika, oregano, lemon juice, salt and pepper. Toss to combine.
  • Heat a large frying pan or skillet over medium-high heat.
  • Add the prawns and sauté for 2 minutes per side until golden brown and cooked through.
  • Transfer the prawns to the sauce and stir to combine.
  • Toss the drained pasta with the sauce and prawns.
  • Add a splash of the pasta cooking water.
  • Serve immediately garnished with basil or chopped parsley.
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Calories: 582 kcal | Carbohydrates: 101 g | Protein: 38 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 201 mg | Sodium: 1389 mg | Potassium: 632 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 2631 IU | Vitamin C: 90 mg | Calcium: 119 mg | Iron: 4 mg

How long do you marinate chicken peri peri pasta?

For the creamy peri-peri sauce –

  • 1 cup cherry tomatoes halved
  • 2 red bell peppers seeded and roughly chopped
  • 1 small red onion roughly chopped
  • 4 garlic cloves peeled
  • 2-3 red chillies stems removed
  • 1 tbsp thyme
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 500 g (1lb) rigatoni
  • fresh basil to serve
  • grated Parmesan to serve
  • Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
  • Preheat the oven to 200°C/390°F.
  • Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
  • Drizzle with olive oil and season with salt and pepper.
  • Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
  • Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.
  • Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.
  • Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes.
  • Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.
  • Add a splash of the pasta cooking water and toss to combine.
  • Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.
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Calories: 546 kcal | Carbohydrates: 70 g | Protein: 30 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 58 mg | Sodium: 851 mg | Potassium: 588 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 1708 IU | Vitamin C: 65 mg | Calcium: 56 mg | Iron: 3 mg

What is peri-peri sauce?

Ingredients – Full recipe with amounts can be found in the recipe card below.

  • Cherry tomatoes.
  • Red bell peppers.
  • Red onion.
  • Garlic.
  • Red chillies, I used bird’s eye chillies. You can control the level of heat in the finished sauce by de-seeding the chillies or using less.
  • Fresh thyme.
  • Chicken, Boneless, skinless chicken thighs. Breast meat can also be used.
  • Lemon juice.
  • Dried herbs : Oregano, rosemary and thyme.
  • Smoked paprika.
  • Garlic powder.
  • Cayenne pepper.
  • Olive oil.
  • Salt and pepper.
  • Pasta.
  • Basil, for serving.
  • Parmesan chees e, for serving.

Peri Peri Pasta

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