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–+ servings
Rainbow Pepper and Walnut Pasta – vegetarian recipe
Stav Kogan

Rainbow Pepper and Walnut Pasta

A delicious, satisfying vegan meal that's on the table in 30 minutes. This Rainbow Pepper and Walnut Pasta is a beautiful medley of colors and textures, from sweet bell peppers and juicy cherry tomatoes to crunchy, toasted walnuts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 268
Ingredients Method Nutrition

Ingredients
  

  • 6 ounces (170 g / 6 oz) dried whole wheat or multigrain penne pasta
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1/4 cup (30 g / 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 (150 g / 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)
  • 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.

Method
 

  1. Total Time: 30 minutes1.
  2. 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.
  3. Drain the pasta, return it to the hot pot, and cover to keep warm.
  4. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  5. Add the walnuts and garlic, stirring frequently for about 2 minutes until lightly browned and fragrant.
  6. Add the bell peppers and red onion, and cook for 5-7 minutes until crisp-tender, stirring often.
  7. Stir in the tomatoes, parsley, rosemary, and black pepper, and cook for one more minute until the tomatoes are just warmed through.
  8. Pour the walnut-pepper mixture over the cooked pasta in the pot.
  9. Toss gently to combine, adding a splash of the reserved pasta water if needed to create a light sauce.
  10. Serve immediately, topped with a sprinkle of nutritional yeast or vegan Parmesan, if desired.

Nutrition

Calories: 268kcalCarbohydrates: 40gProtein: 9gFat: 10g

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