I have been very busy, and cooking has become a luxury recently, but I can still whip up something healthy that does not take a great deal of time or effort. Here is a great vegetarian lunch dish with yummy bell pepper base sauce. An addition of crème fraîche makes the sauce mottled and gooey, although not necessary.
- 2 red bell peppers, deseeded and sliced long
- 2 yellow bell peppers, deseeded and sliced long
- 1 green bell pepper, deseeded and sliced long
- 2 red onions, peeled and sliced
- 2 garlic cloves, peeled and thinly sliced
- chopped parsley
- olive oil
- salt and pepper
- 1-2 Tbs balsamic vinegar
- parmesan cheese, grated
- 2 Tbs crème fraîche
- 1Lb penne or rigatoni*
*I used the whole wheat penne, but I think the whole wheat pasta is not exactly the best match for this delicate sauce.
- Fill a large pot with water and start boiling the water on a low flame. Salt the water generously.
- Put all peppers in a large saute pan with olive oil, salt and pepper. Place the lid on, and cook the peppers slowly on a low flame until the peppers become completely soft for about 15 minutes.
- Add the onions and cook softly another 20 minutes until everything looks almost caramelized.
- Add garlic and some of the parsley. Season with salt and pepper. Add balsamic vinegar.
- Bring the water in roiling boil and cook the pasta al dente.
- Add crème fraîche to the sauce.
- Add cooked pasta with a little bit of pasta water to the sauce. Add parmesan cheese. Finish with a bit of extra virgin olive oil and rest of the parsley.