This delicious Italian lunch is perfect for those with dietary restrictions, as it is eggs-free, nuts-free, soy-free and lactose-free. Fusilli pasta combined with onions and jarred sliced peppers makes a flavourful and nutritious meal.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: not vegan | gluten |
⏱ 33 mins – easy
🍽 4 servings – 384 kcal per serving
|
Serving 234g |
Fat 3g |
Sat. fat 0g |
Sodium 309mg |
|
Carbs 74g |
Fibers 5g |
Sugars 7g |
Proteins 13g |
INGREDIENTS
- a quarter tsp black pepper
- half tsp salt
- 12 oz fusilli pasta
- 2 tsp olive oil
- 1 onions
- 2 clove garlic
- 13 oz sliced peppers from a jar
- 3 oz watercress
TOOLS
- 1 knife
- 1 casserole pot
- 1 frying pan
- 1 food processor
- 1 crusher
- 1 colander
- 1 sieve
- 1 fork
- 1 spoon
STEPS
Peel garlic.
Crush peeled garlic.
Peel and chop the onions.
Torn watercress.
Heat a casserole pot on the stove. Pour 8 cups of water into the pot and add a quarter tsp of salt. Boil for 10 minutes, then add fusilli pasta to the pot. Cook until done, then turn heat off.
Drain cooked pasta in colander.
Put olive oil in a frying pan and heat it. Add chopped onions to the pan and stir for 2 minutes. Cook for 5 minutes, then add crushed garlic to the pan and stir for 2 minutes.
Drain sliced peppers from a jar in a sieve.
Add drained bell peppers to the frying pan. Cook for 2 minutes.
Put 0.3 cups of pasta liquid and 0.3 cups of bell pepper juice in the food processor. Transfer the bell pepper – onions mixture to the food processor and blitz until you have a sweet bell pepper sauce.
Heat a frying pan over medium heat. Add the cooked pasta to the frying pan and pour in the sweet bell pepper sauce. Cook for 2 minutes, stirring occasionally. Add torn watercress to the frying pan and season with salt and black pepper. Stir with a fork for 2 minutes to combine everything evenly. Remove from heat and serve immediately..
It’s ready to be served !
