Roasted Red Pepper And Portabellas Over Vegetable Capellini Recipe
A vegetarian dish featuring roasted red peppers and portobello mushrooms over capellini pasta.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Capellini
In a large pot of boiling salted water, cook the capellini pasta according to package instructions until al dente. Drain and set aside.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, place the portobello mushrooms, zucchini, and yellow bell pepper. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Roast in the oven for 20-25 minutes until tender, flipping halfway through.
- 3
Prepare the Sauce
While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Add the roasted red peppers and cook for another 2-3 minutes, stirring occasionally.
- 4
Combine Everything
In a large serving bowl, combine the cooked capellini, roasted vegetables, and the roasted red pepper sauce. Toss gently to combine. Adjust seasoning with salt and pepper if necessary.
- 5
Serve
Garnish with fresh basil before serving. Enjoy your Roasted Red Pepper and Portabellas Over Vegetable Capellini!
