Red Pepper Pasta

Preheat oven to 500°F/260°C

Line a baking tray with foil (not parchment paper)

Cut the red capsicum/pepper in half and place it on the baking tray.

Bake at 500°F/260°C for 25-30 minutes till they are charred in spots.

Cover and let sit for 10 minutes for the pepper to soften.

Peel away the charred skin and scoop out the seeds and stem. You should be left with just blazing red pepper flesh.

In a pan, add 2-3tbsp of olive oil over medium heat.

Add the chopped onions, garlic, red chilli flakes, salt and pepper. Sauté for about 10 minutes over medium heat until the onion and garlic are cooked and the onions are translucent.

Let it cool slightly before transferring to a food processor to grind.

In the food processor blend the prepared red peppers, Parmesan cheese and milk. Adjust seasonings, if needed.

Cook the pasta in a pot of boiling water according to package instructions. Linguine needs 6 minutes to cook 'al-dente'. Don't forget to add salt to the pot of boiling water before adding the pasta.

Drain and toss with a little oil and set aside.

Return the sauce to the pan and let cook till thickened slightly.

Add the cooked pasta and stir well to combine.

Garnish with the chopped fresh coriander/parsley/basil.

Serve hot!