Fettuccine With Grilled Vegetables

Coat the bell peppers with olive oil and add some thyme leaves and roast the bell peppers in a pre heated oven 250 degrees C for approximately 50 minutes.

Turn the bell peppers occasionally so that they get evenly roasted.

Remove from the oven, cool and peel off the skin.

Cut the bell peppers into 1” pcs.

Cut the zucchini into ½” thick slice and coat with olive oil and thyme and roast in a pre heated oven for 10-15 minutes or till done.

Prepare pasta according to package directions. You need to reserve 1 cup pasta water for later. (the pasta should be al dente and not overcooked – approximately 7 - 8 minutes)

While the pasta cooks, prepare the sauce.

Heat butter in a deep pan and add the minced garlic and sauté for a minute.

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Add 200ml cream and 200ml milk and ½ tsp thyme leaves and bring to a boil.

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Cook the sauce on a low flame till it reduces and becomes thick and coats the back of a spoon.

Add grated nutmeg, red chilli flakes, salt and freshly ground black pepper and mix well.

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At this point you can add some of the reserved pasta water if needed to thin the sauce down.

Toss the cooked pasta with the sauce and add the grilled vegetables and mix well.

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Serve with garlic bread.