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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Pasta with Roasted Peppers and Spinach
From: ntvfam

  • 3-4 Peppers (I like red and yellow - they look good in this dish)
  • 3-4 cloves garlic minced
  • 1/2 lb baby spinach
  • 1-1/2 c. veg. broth
  • 1/2 c. dry white wine (If you prefer sub. veg. broth)
  • 1 t. olive oil
  • 1 lb pasta (I prefer rigatoni)
Roast the peppers and cut into strips.*

Wash and shake water from spinach leaves (If you don't have baby spinach you may want to course chop the spinach also).

Put the olive oil into a large skillet and heat.
When hot add 1/2 of the minced garlic, some salt and the spinach.
Cook until the spinach is wilted then remove pan from heat and remove spinach to a plate with a slotted spoon.
Leave the the liquid in the pan.

Return pan with liquid to heat and add the remaining garlic, wine, veg. stock and peppers.
Bring to a simmer and allow to cook until the liquid reduces by a little more than half.
Add the previously cooked spinach and garlic.

Meanwhile cook and drain your pasta, reserving 1 c. of pasta cooking water.

I like to under cook the pasta about 1 minute.
Return it to the cooking pan after draining and then add the spinach and roasted pepper mixture and cook over a low heat for about 1 minute.
Season to taste with salt and pepper (you might try red pepper flakes).

Serve in pasta bowls.

*Roasting peppers - The easiest way IMO is to cut in half lengthwise, remove seed then smash them flat with my hand onto a sheet of foil paper.
Put the peppers under the broiler until they are charred - make sure they are really black.
Remove them from the broiler and fold the foil into a little package and let them sit at room temp. until they are cool enough to handle.
If you really charred them well, the skin will just slip off.