Gluten free pasta with roasted bell pepper & ground beef

Gluten free pasta with roasted bell pepper & ground beef

Prep: 10 Minutes  I Cooking time: 35 Minutes   I Serving 2-4 person

1 Bell pepper ( 2 bell peppers for 4 servings)
1 Clove  garlic ( 2 cloves of garlic for 4 servings)
9 Oz ground beef (18 Oz ground beef for 4 servings)
1 red Chilli pepper, 
1½  Oz Tomato paste (3 oz tomato paste for 4 servings)
¾ box  (6 Oz) Cassava Kitchen fusilli pasta (1½  Box - 12 Oz Cassava Kitchen fusilli pasta for 4 servings)
4 Oz of Philadelphia cream cheese (8 oz Philadelphia cream cheese for 4 servings)
½ Cup parmesan cheese 1.5 Oz heavy cream (3 Oz heavy cream for 4 servings)
Olive Oil


  1. Bring a large pot of water to a boil. You may add salt and a splash of unrefined olive oil
  2. Preheat the oven to 400 degrees 
  3. Halve bell pepper(s) and remove the seeds and stem. Peel and mash garlic, thinly slice chilli pepper (you may remove the seeds if preferable) 


  1. Place all bell pepper halves on a baking tray. Drizzle slightly with unrefined olive oil and season to taste with salt and pepper. 
  2. Roast for 20-25 minutes until slightly charred and soft.
  3. When finished, carefully transfer to a cutting board and slice into strips.


  1. Around this time the large pot of water has come to a boil. Add the GF Cassava Kitchen fusilli pasta. Reduce the heat slightly and cook for 6-8 minutes. Stirring occasionally and taste test  after 6 minutes, to make sure the pasta is cooked at your desired texture ( soft or al dente)

Reserve 1⅓ cup of pasta cooking water and drain the pasta. DO NOT RINSE THE PASTA WITH COLD WATER.


  1. In a large pan, heat up a large drizzle of olive oil over medium-high heat, add ground beef and cook, breaking up meat into pieces until browned and cooked through (approximately 5-6 minutes)
  2. Add the mashed garlic and cook for 1-2 minutes. stir occasionally to mix with meat. 
  3. Add half of the sliced chilli, tomato paste and ½ cup reserved pasta cooking water and stir to mix all together.
  4. Turn the pan to low heat and stir in Philadelphia cream cheese.

  5. Add the sliced bell pepper, cooked pasta and half of the parmesan to the sauce and mix. 
  6. If the sauce thickens, add bits of reserved cooked pasta water. Stir together well and season to taste with additional salt and pepper. 
  7. Divide pasta between plates, top off remaining parmesan and chilli and serve.

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