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Pasta ribbons with peppers
From Farm Where Life is Good
<p>A colorful dish with rich, fresh summer flavor from the varieties of peppers. Pretty quick and simple.</p>Source: Serving up the Harvest by Andrea Chesman (Entered by Lara Rasmussen Anderson)
Serves: 4
Ingredients
1-2
onions, quartered
1
celery stalk, rough chopped
1
carrot, rough chopped
1/4 cup
nutritional yeast
2
garlic cloves
3 Tbsp
olive oil
6
red, orange or purple bell peppers, thinly sliced
1/4 cup
fresh basil, chopped
salt and pepper to taste
1 lb
linguine or fettuccine, cut/broken into 4in pieces
1/4 cup
grated parmesan-flavor vegan topping (Galaxy Foods)
Step by Step Instructions
- Combine onions, celery, carrot, garlic and nutritional yeast in food processor and pulse until finely chopped.
- Heat oil in large saucepan over medium heat. Add onion mixture and sauté until fragrant and softened, about 3 minutes.
- Stir in bell peppers, cover and cook until peppers are soft, about 10 minutes. Stir in the basil and season with salt and pepper.
- Cook pasta in large pot of salted boiling water until al dente. Drain, but reserve ½ cup cooking water.
- Add the pasta and parmesan topping to the pepper sauce. Toss and add reserved cooking water as needed to make the pasta moist.
- Serve immediately.