Pasta with Charred Pepper and Onion

Happy winter! I know, it’s been a while since I posted a new recipe. Work and life and more work have taken a priority, but all for great reasons! Since September, I have been teaching public speaking at the nearby university in addition to my day job. The class is fun and poses some interesting challenges for myself. This week will see the end of the semester, which simply means five weeks to prep for spring.

I was excited to see that this month’s Recipe Redux challenge was a cookbook-related one. In order to celebrate all the accomplishments of 2016, the Redux team has asked us flip to a 2016-esque page number in the nearest cookbook.

A year or two ago, my Oma and Opa gave me a vegetarian cookbook for Christmas. I know they sometimes question my vegetarianism, but the gift of that book said a lot in terms of acceptance of my dietary choices. I know they want the best for me overall, and proper food is a surefire way to be healthy!

So, I flipped to page 216 in the book “330 Vegetarian Recipes for Health,” and low and behold I found a simple yet satisfying recipe of pasta, roasted peppers and onion!

After a long day and a nice run on the treadmill, this was to be the ideal dinner with some modifications. This meal really is the ideal dinner to make on a busy night. Bell pepper roasts quickly in the broiler or on the grill and pairs perfectly with whole grain pasta and sauteed onion. I added some beefless ground for a protein boost, and some spices for additional flavor, and that’s it! A quick and easily meal for two or four.

Fusilli with Peppers and Onions, modified from 330 Vegetarian Recipes for Health

Serves 2

• 1 large bell pepper
• 1 tbsp olive oil
• 1 medium onion
• 1-1/2 whole grain fusilli or rotini
• 3/4 C beefless ground
• 1 tsp paprika
• 1/2 tsp coriander
• sea salt & black pepper, to taste
• 1 tbsp olive oil, to serve

Turn on your broiler or grill. Place the washed bell pepper in the flame and cook until charred. You’ll need to watch it and turn it around to ensure an even char. Once sufficiently blackened, remove and place in a paper bag. Close and let sit for five minutes.

Scrape off the charred skin from the bell pepper. Slice thinly; set aside.

Bring water to boil in a pot and cook pasta according to package directions. I prefer the whole grain pasta for added chew, fiber and protein. Drain and return to the pot.

While the pasta cooks, heat 1 tbsp olive oil in frying pan. Saute onion 8-10 minutes. Add in the sliced bell pepper and sprinkle in some sea salt and black pepper. Then, stir in the beefless ground, paprika and coriander. Cook another 5 minutes to heat through.

Stir the vegetables into the pot of pasta. Mix well and serve into two bowls. Finish with a drizzle of olive oil, and extra salt and pepper.