Cilantro and Roasted Pepper Penne
A simple dinner, loaded with flavor and made from mostly fresh ingredients. Perfect for a weeknight with few ingredients on hand, this Chickapea pasta recipe is nutritious and delicious. It is a gluten-free, nut-free and vegan recipe high in protein and suitable for even the most beginner cook.
Cilantro and Roasted Pepper Penne
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Course: Dinner
- Cuisine: Canadian
- Servings: 3
Ingredients:
- 1 Package Chickapea Penne
- 2 Tbsp salt, (for cooking pasta)
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 Tbsp avocado oil
- ½ tsp salt
- 1 tsp garlic powder
- ½ cup Vegan, Gluten-free Italian dressing, or more to taste
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice
- 1 avocado, chopped
- 1/3 cup fresh cilantro, chopped
- 1 tsp chipotle chili powder
- Black pepper to taste
- Finishing salt to taste
Instructions:
- Preheat the oven to 400°F
- In a medium bowl mix chopped peppers with 2 Tbsp avocado oil, ½ tsp salt, and 1 tsp garlic powder
- Transfer the peppers to a lined baking tray and roast for 30-35 minutes or until they are soft and begin to brown
- Meanwhile, Prepare Chickapea Penne to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- Drain the pasta and rinse with warm water
- Add the pasta back into the pot
- Mix in Italian dressing, lemon juice and lime juice
- Add the roasted peppers to the pot and stir to combine
- Plate desired portions of the pepper and pasta mixture
- Top each serving with a generous amount of cilantro, avocado and chipotle chili powder
- Sprinkle with a pinch of black pepper and finishing salt
- Enjoy!
Recipe Notes:
- Not all store-bought Italian dressings are vegan and gluten free. For this recipe, Kraft dressing was used
- This recipe can be served warm or at room temperature
- Avocado oil was used for roasting the peppers because of its high smoke point and neutral flavour