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 or a sprinkling of fresh parsley. See below for the recipe card.
A creamy bell-pepper puree served with pastina.
- 3 Bell peppers
- 1 clove Garlic
- 1/4 cup / 100ml Water
- 1 cup / 250 g Star pastina
- to taste Salt & pepper
- 1 pinch Red chilli flakes
- 1 tsp Dried herbs
- 2 + 1 spoons Extra Virgin Olive oil
- 1 Tbsp Parsley
1. Chop up the bell peppers and the garlic and place in a fry pan on medium-high with a drizzle of olive oil, red pepper flakes and herbs. 2. When the peppers start to brown, add the water and continue to simmer, covered, until soft (about 5-7 minutes). 3. Boil a small pot of water to cook the pastina, and cook according to directions. 4. When the peppers are done, transfer them to a blender or food processor and puree the contents. 5. Drain the pasta and return to the pot. Add the puree to the pastina and stir well coat, heating it over a low flame. 6. Serve the pastina hot with the remaining olive oil, salt and pepper to taste and a sprinkling of fresh parsley.
DetailsPrep time: Cook time: Total time: Yield: 2 servings