• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 30g orange capsicum, julienne
  • 30g purple capsicum, julienne
  • 60g kale, roughly sliced
  • 300g tri coloured pasta
  • 20g onion
  • 30g Anchor Unsalted Butter
  • 120g vegetables
  • 80g stock
  • 250g Anchor Extra Yield
  • salt
  • pepper
  • seaweed, to garnish


  1. Cut capsicums into julienne size and blanch in hot water for 30 seconds.
  2. Cool with cold water and set aside.
  3. Place vegetables into separate small bowls.
  4. Cook pasta as per instructions on pack.
  5. In a pan, sweat onions with Anchor Unsalted Butter.
  6. When fragrant, add vegetables and saute until fragrant.
  7. Take out vegetables and deglaze with stock.
  8. Add Anchor Extra Yield and simmer.
  9. Season to taste.
  10. Plate and deco with shredded seaweed on top.

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