Pasta with Roasted Peppers

This Vegan Moroccan Pasta Dish features pasta tossed with sweet, smoky roasted peppers, complemented by aromatic spices for a delightful fusion of flavors. It's a colorful, vibrant meal that is both satisfying and nutritious.

Ingredients

• Pasta - 200 grams (spaghetti or penne)
• Red bell pepper - 1 large, sliced
• Yellow bell pepper - 1 large, sliced
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Chickpeas - 100 grams, cooked (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. On a baking sheet, toss the sliced red and yellow bell peppers with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 20 minutes or until they are tender and slightly charred.
3. While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the cumin, coriander, paprika, salt, and black pepper to the skillet. Stir for 30 seconds to toast the spices.
6. Add the roasted peppers and cooked pasta to the skillet, tossing everything together to coat. If using, add the cooked chickpeas for extra protein and mix well.
7. Remove from heat, stir in the lemon juice and chopped parsley, and serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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