Having a nearly empty fridge can cause some very creative dishes. Seeing as how I try to have fresh vegetables in everything I make, I took the last fresh veggies from my fridge (a trio of pepperoni or bell peppers) and whipped up a deliciously creamy and vegan pasta dish. Super simple, light and nutritious! Here's how to make it:
Chop up a trio of bell peppers and 1 clove of garlic.
Saute that with a pinch of red pepper flakes, herbs of Provence and salt in a bit of olive oil until it just starts to brown, then add 1/4 cup of water and cover until tender and water evaporated (about 5-7 minutes). In the meantime, cook your pastina (tiny pasta in the shape of stars or shells or rice) in a small pot.
When the peppers are done, transfer them to a blender or food processor and puree the contents. Add the puree to your pot of drained pastina, heat on low and season to your liking with salt and pepper and more olive oil.
Serve hot with a pinch of herbs and a sprinkling of parmigiano cheese.