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Zucchini Pasta with Charred Capsicum



3 portion(s)

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

Recipe's preparation

    Capsicum Sauce
  1. Preheat oven to 220degrees   

  2. 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.

  3. 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.

  4. Place roasted capsicum, chili, spices turbo 5-8 times making a chunky sauce.

  5. Zucchini Pasta
  6. In TMX add garlic and chop, speed 7 for 10seconds.

  7. Add corn, beans and olive oil to TMX bowl and fry 100degrees, reverse, speed 1 for 10minutes.

  8. Stir the corn mixture and capsicum sauce through the 'pasta'. Serve with half a caramelised lemon.



This is great served cold or with shredded chicken.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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  • Just wondering if you cook

    Submitted by ChannellingMartha on 17. December 2014 - 16:33.

    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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