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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

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
  1. Combine onions, celery, carrot, garlic and nutritional yeast in food processor and pulse until finely chopped.
  2. Heat oil in large saucepan over medium heat. Add onion mixture and sauté until fragrant and softened, about 3 minutes.
  3. Stir in bell peppers, cover and cook until peppers are soft, about 10 minutes. Stir in the basil and season with salt and pepper.
  4. Cook pasta in large pot of salted boiling water until al dente. Drain, but reserve ½ cup cooking water.
  5. Add the pasta and parmesan topping to the pepper sauce. Toss and add reserved cooking water as needed to make the pasta moist.
  6. Serve immediately.