This delicious vegetarian red pepper and pine nut pasta can be on the table and ready to eat in under 20 minutes, making it fab for busy work nights when you want proper food but really fast.
I use jarred peppers to make this dish, but you can just roast your own by slicing them into quarters, removing the seeds and tossing in a little olive oil, then roasting skin up in a tray in the oven at 200C for around 20 minutes – you can scrape off the skin or leave it on, whichever suits you.
For the quick version jarred peppers taste just fine for me.
Super quick and easy vegetarian midweek dinner.
- 200g penne
- pinch of sea salt
- olive oil
- 2 tbs pine nuts
- 2 chargrilled red peppers from a jar - sliced into strips
- 1 clove of garlic finely chopped
- pinch of chilli flakes
- handful of pitted black olives - roughly chopped
- 2 handfuls of grated vegetarian Italian style hard cheese
- handful of basil roughly chopped
- Put the pasta on to boil in a pan of salted water with just a splash of olive oil to stop it sticking. Penne usually takes around 10-11 minutes to cook.
- Whilst it cooks get cracking with the sauce. Add a large splash of olive oil to a frying pan, gently warm the garlic and chilli flakes, tip in the red pepper strips and black olives, heat for around 5 minutes, then turn off the heat and let them sit until the pasta cooks.
- Meanwhile in a small pan, toast the pine nuts - just dry cook them over a medium heat until they start to brown - then remove from the heat.
- Drain the pasta and tip into the peppers and olives - toss well to coat everything.
- Stir through the grated cheese, chopped basil and toasted pine nuts.
- Divide into bowls and serve.
Make Red Pepper & Pine Nut Pasta your way
- Add in more veggies – try aubergine or courgettes – maybe some sun dried tomatoes.
- Switch the pine nuts for toasted flaked almonds.
- Make it saucier and tip in a can of chopped tomatoes.
How to serve Red Pepper & Pine Nut Pasta
- Perfect for a quick midweek dinner – add a green salad or steamed beans.
- Leftovers taste great next day cold for lunch.