Pasta aux Poivrons

Pasta aux Poivrons is a vibrant and flavorful vegan dish that showcases the sweetness of bell peppers and the richness of olive oil, creating a delightful meal. This simple yet elegant pasta dish is perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced red and yellow bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender.
4. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until they soften.
5. Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together to combine and heat through.
6. Season with salt, black pepper, and nutritional yeast (if using) to taste.
7. Remove from heat and stir in the chopped fresh basil just before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 250 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, promoting eye health and immune function.
• High in fiber, which aids digestion and helps maintain a healthy weight.

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