This vegetarian pasta recipe is simply fantastic. It has such a rich flavour because of the peppers. Who knew that pasta with peppers can be so yummy?!
Oh, and the combination of colours looks like Autumn itself has touched the plate. Marvellous!
During this time of year, my heart feels that somehow, it would be blasphemy not to cherish it rightfully. Therefore every week, I cook something with Autumn vegetables, or with ingredients that match its colours. It’s an excellent way to celebrate the grand finale of the year. Plus, it’s nice to feel like Autumn is joining our home.
I’m such an incurable romantic sometimes! 🙂
You know, my favourite recipes are those with many vegetables. The first reason is they are quick, easy, and on top of that appealing.
Secondly, all these red, green and yellow pigments mean health and yumminess. And thirdly, to be honest, it’s a delight to look at colourful food like at a painter’s masterpiece.
What do you say, pasta lovers? Are you in for some colourful vegetarian pasta with peppers?
This recipe is easy to prepare and requires barely half an hour of your time. Moreover, prepare yourself to be spoiled with the extraordinary flavour of the bell peppers.
For this vegetarian pasta recipe, you will need:
- Three colour fusilli
- Bell Peppers of any colours
- Baby Spinach
- Feta, and
- Parsley and lots of love to garnish.
- Pasta – 150 g (fusilli)
- Olive oil – 1 tbsp
- 3 Bell Peppers ~ 250 g (chopped)
- Salt – 1/2 tsp
- Black pepper – 1/2 tsp (freshly ground)
- Baby Spinach – 100 g
- Feta – 100 g
- Optional: chopped fresh parsley to garnish
Fill a large pan with water and bring to boil. When the water starts to boil, pour a few drops of oil, a pinch of salt and add the fusilli. Cook for around 12 minutes, or as per package instructions.
Meanwhile, wash three red bell peppers (my favourite is yellow and red peppers.) Deseed, cut the membranes and chop them into small pieces. Set aside.
Next, warm one tablespoon of olive oil in a large skillet. Add the chopped peppers, salt and freshly ground black pepper. Stir-fry for 5 minutes, until tender and fragrant. Toss in the washed baby spinach and cook for one more minute.
Don’t forget about the pasta. When the 12 minutes have passed, drain fusilli with a colander and rinse with running cold water. Then toss them into the frying pan with peppers and spinach, cook for 2 minutes more.
Divide into two pasta bowls, sprinkle with feta cheese and garnish with chopped fresh parsley. Enjoy!Did You Make This Recipe?Show your masterpiece to the world, tag
@therecipery on Instagram and hashtag it #therecipery 🙂
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative, we are not certified nutritionists.
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Show your masterpiece to the world, tag @therecipery on Instagram and hashtag it #therecipery.