Fusilli ao Molho de Pimentão

Fusilli ao Molho de Pimentão is a vibrant and flavorful vegan pasta dish that showcases the rich taste of roasted bell peppers. This comforting meal is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Fusilli pasta - 200 grams
• Red bell pepper - 1 medium (about 150 grams)
• Yellow bell pepper - 1 medium (about 150 grams)
• Garlic - 3 cloves
• Olive oil - 2 tablespoons
• Onion - 1 small (about 100 grams)
• Vegetable broth - 200 ml
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful (for garnish)

Steps

1. Roast the red and yellow bell peppers in a preheated oven at 200°C (400°F) for about 20 minutes, until the skins are charred and blistered. Remove from the oven, cover with a kitchen towel, and let them steam for 10 minutes.
2. While the peppers are roasting, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
3. Peel the charred skin from the bell peppers, remove the seeds, and chop them roughly.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
5. Add the roasted bell peppers to the skillet along with the vegetable broth. Bring to a simmer and cook for another 5 minutes.
6. Transfer the mixture to a blender, add the nutritional yeast, salt, and black pepper, and blend until smooth and creamy.
7. Pour the sauce back into the skillet, add the cooked fusilli, and toss to coat the pasta evenly with the sauce. Heat for an additional 2-3 minutes.
8. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• High in fiber from pasta and vegetables, promoting digestive health.

Tags