Fill a medium pot with 2/3 water, add in salt, a tablespoon of oil and bring to a boil. Add the pasta and boil, uncovered for 8-10 minutes until al dente (tender but still firm). Drain water from pasta then toss with a little bit of oil and keep aside.
In a large pan heat oil over medium-high heat. Add onion, mushrooms, garlic and fry for 2-3 minutes. Add bell peppers and stir. Season with mixed herbs, paprika, onion powder, masala and a little bit of salt, stir.
Add the KOO chakalaka and stir. Add cream, parsley then stir and let it simmer for 5 minutes whilst stirring occasionally.
Add back the cooked pasta and mix together until well combined, taste and adjust seasoning accordingly.
Preheat the oven to 185 degrees Celsius. Transfer the mix into an oven safe dish then top with cheese. Transfer into the preheated oven and bake for 25-30 minutes or until the cheese is completely melted. Serve warm with fresh salad on the side.
