Our favorite pasta with roasted bell peppers and red onions!
We are trying to not go grocery shopping to often these days due to the Corona virus. One issue is then what to do with all those fresh vegetables? We found that spending part of the day roasting a bunch is a great way to keep them. Then they are all ready to use during the week and a yummy dinner can be ready in no time! We roasted an eggplant that we used for lasagna, cauliflower for a quinoa dish and red bell peppers for our favorite pasta. Here we are sharing the red bell pepper recipe! This recipe is from “The Best Ever Vegetarian Cookbook”.
Ingredients
1 pound red and yellow bell peppers (about 2-3 large ones)
6 tablespoons olive oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
14 ounce fusilli or other short pasta (we love chickpea pasta)
3 tablespoons fresh parsley, finely chopped
Salt and pepper to taste
(optional: freshly grated Parmesan or Pecorino cheese, to serve)
Instructions
Cut the bell peppers in half. Remove stem and rinse out the seeds. Place them on baking paper with the skin side up. Place the peppers under a hot broiler until they are black and blistered. Take out and let them cool. The skin will remove easily. Slice the flesh into thin strips and set aside.
Bring a large pan of water to a boil.
Heat the olive oil in a large frying pan. Add the onion and cook over moderate heat until it is translucent, about 5-8 minutes. Stir in the crushed garlic and cook for 2 more minutes. Set aside.
Add salt and water to the boiling water and cook until pasta is tender.
Meanwhile, add the peppers to the onions and mix together gently. Stir in about 3 tablespoons of the pasta to the cooking water. Season with salt and pepper. Stir in the finely chopped parsley.
Drain the pasta. Transfer it to the pan with the vegetables and cook over moderate heat for 3-4 minutes (if you cooked the pasta so it’s already fully cooked - just mix it all together).
Enjoy! Serve with Parmesan if desired!
