Capsicum Pesto Pasta (Vegan)

I love capsicums aka bell peppers (You know it), I love tomatoes, I love pasta and so I love this pasta recipe!!! This recipe has a light vegetable base sauce and a good break from buttery and cheesy pasta. It is totally VEGAN. Even a great way to add capsicum in you kid's diet. Trust me I tried it on a picky eater and it really worked. I know when my dear friend read this, she will surely be giggling....haha!! Well, I tried this recipe with cashewnuts first, but somehow it was not satisfactory (it was too creamy for this recipe). Later I used peanuts and voilà....it was soo good!! I found the exact combination I was looking for! It is always better to create healthy pasta sauce rather than using store-bought same old sauces. So try this pasta recipe and always cook the natural way!! Hope you like it!!!!

You need

350-400g pasta

1 red capsicum
1yellow capsicum
2 garlic cloves (finely chopped)
1 teaspoon chopped coriander stalk (stem)
1teaspoon black pepper
1 tablespoon olive oil
salt to taste
fresh parsley (for garnishing)

For sauce
2 medium-sized capsicums
3 medium-sized tomatoes
6-8 garlic cloves
handful of fresh coriander leaves
2 tablespoon roasted peanuts

Method

1. In a large vessel, boil salted water (lots of water). Cook pasta till al dente.

2. Meanwhile, blend together all the sauce ingredients till smooth.

3. In a pan, heat oil. Add garlic and coriander stems and fry till fragrant.

4. Sauté red and yellow capsicums for a minute. Pour the sauce and cook till the sauce thickens.

5. Drain the pasta and reserve 1/2 cup of pasta water.

6. Add pasta with the water. Season with salt and pepper Mix well.

7. Garnish with parsley leaves and serve hot!!

ENJOY!!!!
Serves 4