December 22, 2020
Bell Pepper Pasta
Bright and with mild pepper flavor, this creamy pasta comes together quickly and is a delicious alternative to the usual tomato based sauce.
Servings: 6
Calories: 182kcal
Ingredients
- 1 tablespoon butter or avocado oil for dairy-free
- 1 onion diced
- 3 cloves garlic minced
- 8 ounces roasted red bell peppers drained, 1/2 of a 16 ounce jar
- 2 teaspoons Italian seasoning
- 2/3 cup heavy cream or coconut cream for dairy-free
- salt and pepper to taste
- 1/2 cup freshly grated Parmesan or 1/4 cup nutritional yeast for dairy-free
- 28 ounces hearts of palm pasta 2 cans drained, about 16 ounces dry weight
- Fresh parsley or basil leaves for garnish
Instructions
- Heat a medium pot over medium-high heat and add the butter. Once melted, add the onions and cook until soft and translucent, stirring occasionally, about 5-10 minutes. Add the garlic and cook until fragrant, one minute more. Add Italian seasoning and drained bell peppers. Cook another 5 minutes.
- Transfer cooked mixture to a blender and add the cream. Blend until completely smooth and then return to the pot. Add the noddles and heat until the entire dish is steaming but does not boil. Stir in parmesan and season to taste with salt and pepper then garnish with additional parmesan and herbs, if desired.
Nutrition Facts
Bell Pepper Pasta
Amount per Serving
Calories
182
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Cholesterol
44
mg
15
%
Sodium
678
mg
29
%
Potassium
127
mg
4
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
752
IU
15
%
Vitamin C
20
mg
24
%
Calcium
143
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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