Rainbow pepper and walnut pasta is a crunchy, candy-colored 30-minute dinner — red, yellow, and orange bell peppers with red onion and cherry tomatoes over penne, walnuts on top.
A 30-Minute Weeknight Wonder
Craving a delicious, satisfying meal that’s on the table in 30 minutes? Look no further! This Rainbow Pepper and Walnut Pasta is my go-to for busy weeknights. It’s a beautiful medley of colors and textures, from sweet, crisp-tender bell peppers and juicy cherry tomatoes to crunchy, toasted walnuts. Sautéed with fragrant garlic and fresh herbs, this simple dish is packed with flavor and wholesome goodness. It’s proof that a quick vegan dinner can be anything but boring!
Ingredients
• Makes 4 servings
• 6 ounces / 170g (6 oz) dried whole wheat or multigrain penne pasta
• 1 tablespoon olive oil
• 1/4 cup / 30g (1.06 oz) walnuts, coarsely chopped
• 4 large cloves garlic, thinly sliced
• 2 medium bell peppers, any combination of red, yellow, or green, seeded and cut into strips
• 1 small red onion, cut into thin wedges
• 1 cup / 150g (5.3 oz) cherry or grape tomatoes, halved
• 1/4 cup (960 ml) fresh parsley, chopped
• 2 teaspoons (10 ml / 0.3 fl oz) fresh rosemary, chopped, or 1/2 teaspoon (10 ml / 0.3 fl oz) dried rosemary
• 1/4 teaspoon (20 ml / 0.7 fl oz) coarsely ground black pepper
• Salt, to taste
• 2 tablespoons (30 ml / 1 fl oz) nutritional yeast or vegan Parmesan cheese, for serving (optional)
Instructions
1. Total Time: 30 minutes1. Cook pasta in a large pot of boiling, salted water according to package directions. Just before draining, reserve about 1/2 cup (480 ml) of the starchy pasta water. Drain the pasta, return it to the hot pot, and cover to keep warm.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the walnuts and garlic, stirring frequently for about 2 minutes until lightly browned and fragrant. Add the bell peppers and red onion, and cook for 5-7 minutes until crisp-tender, stirring often.
3. Stir in the tomatoes, parsley, rosemary, and black pepper, and cook for one more minute until the tomatoes are just warmed through.
4. Pour the walnut-pepper mixture over the cooked pasta in the pot. Toss gently to combine, adding a splash of the reserved pasta water if needed to create a light sauce. Serve immediately, topped with a sprinkle of nutritional yeast or vegan Parmesan, if desired.
Nutritional Information
• Approximate values per serving, without added salt or optional toppings.
• Calories: 268
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 7mg
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 9g
Pro Tips
• Walnuts are a fantastic plant-based source of omega-3 fatty acids, which are great for heart health and fighting inflammation.
• For an extra protein boost, add a can of rinsed chickpeas or cannellini beans to the skillet along with the tomatoes.
• A squeeze of fresh lemon juice or a splash of balsamic vinegar tossed in at the very end will brighten up all the flavors of the dish.
• Feel free to customize the veggies! Sliced mushrooms, zucchini, or a handful of fresh spinach wilted in at the end would all be delicious additions.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: This dish already contains 9g (0.32 oz) of protein per serving from the whole wheat pasta and walnuts. For a significant protein boost, add a can of rinsed chickpeas or cannellini beans to the skillet when you add the tomatoes. You could also serve it with a side of edamame or top it with toasted hemp seeds.
Q: Can I make this recipe gluten-free
A: Absolutely! To make this pasta gluten-free, simply substitute the whole wheat penne with your favorite gluten-free pasta, such as one made from brown rice, quinoa, or lentils. Cook the gluten-free pasta according to its package directions, and don’t forget to reserve some of the starchy pasta water to help create the sauce.
Q: Is there a good substitute for the walnuts
A: Yes, if you have a nut allergy or prefer a different option, you can easily substitute the walnuts. For a similar crunchy texture, try using toasted sunflower seeds or pumpkin seeds (pepitas). Toast them in the skillet for a couple of minutes just as the recipe directs for the walnuts.
Q: How should I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of water or vegetable broth to loosen the sauce and prevent it from drying out. You can also microwave it until heated through.
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Rainbow Pepper and Walnut Pasta
Ingredients
Method
- Total Time: 30 minutes1.
- Cook pasta in a large pot of boiling, salted water according to package directions. Just before draining, reserve about 1/2 cup (480 ml) of the starchy pasta water.
- Drain the pasta, return it to the hot pot, and cover to keep warm.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the walnuts and garlic, stirring frequently for about 2 minutes until lightly browned and fragrant.
- Add the bell peppers and red onion, and cook for 5-7 minutes until crisp-tender, stirring often.
- Stir in the tomatoes, parsley, rosemary, and black pepper, and cook for one more minute until the tomatoes are just warmed through.
- Pour the walnut-pepper mixture over the cooked pasta in the pot.
- Toss gently to combine, adding a splash of the reserved pasta water if needed to create a light sauce.
- Serve immediately, topped with a sprinkle of nutritional yeast or vegan Parmesan, if desired.
