Korean Gochujang Fusilli

Cook the pasta in boiling salted water until al dente. Meanwhile, heat 2 tsp of oil in a frying pan and add the sliced capsicums along with the chilli paste. Cook for 3 mins, then transfer to a blender with the cream, parmesan and a pinch of sea salt. Whizz until very smooth.
Drain the cooked pasta and return to the pan along with the creamy chilli sauce. Cook for 2 mins, then serve in bowls with plenty of cracked black pepper, some more parmesan and maybe some chopped chives, if you fancy.

15 mins

4 serving

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